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

Bacon in the Oven

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So we want BLTs for lunch.  What a chore – cook the bacon, clean up the mess. Finally, make the sandwich.  Even in the microwave six slices took ten minutes.  That is why we always cook bacon, a pound at a time, in the oven and keep it in the freezer.  Instant BLT, instant bacon crumbles on the tomato soup, ditto salad.  Yes, I know you can buy bacon crumbles, but it is not the same.

Ingredients:

  • sliced bacon – at least a pound, maybe two
  • parchment paper or aluminum foil
  • rimmed baking sheet(s) – the larger the better
  • tongs
  • paper towels

Directions:

  1. Heat the oven to 400°.
  2. Prepare the baking sheet. Line a rimmed baking sheet with parchment paper or aluminum foil. It helps with cleanup to overlap on all four sides.
  3. Arrange the bacon on the baking sheet in a single layer. The slices can be close together or touching, but don’t let them overlap or they’ll stick together during cooking.
  4. Bake the bacon until the bacon is deep golden brown and crispy, about 14 minutes for regular bacon and 18 minutes for thick-cut bacon. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking the bacon after 12 minutes.
  5. Use tongs to transfer the bacon to the paper towels.

If you want to save the bacon grease, (How else do you make cottage fried potatoes??) let it cool slightly, then pour it  into a heatproof container and refrigerate. If you don’t want to save the grease, let it solidify on the baking sheet, then crumple the foil or paper around it and discard.

Storage: Refrigerate leftover bacon for 1 week or freeze it for up to 3 months. Rewarm the bacon in the microwave or oven before serving.

Serves:  Your guess is as good as mine!

Source: thekitchn.com

Citrus Vinaigrette

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Really refreshing – especially for summer.  Yes, it seems too simple to need a recipe.  But sometimes a recipe is a good reminder.  

Ingredients:

  • 1 small shallot, finely chopped
  • 3/4 c olive oil
  • 1/4 c Champagne vinegar or white wine vinegar
  • 3 Tab fresh lemon juice
  • 2 Tab fresh orange juice
  • 1/4 tsp finely grated lemon zest
  • Kosher salt, freshly ground pepper

Directions:

  1. Combine first 6 ingredients in a small jar.
  2. Season vinaigrette to taste with salt and pepper.
  3. Shake to blend.

DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill. Shake before using.

Serves: Makes 1 1/2 cups

Source  Epicurious.com

Cream Cheese Puff Pastry

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This is where your creativity can soar!  Yea, basic cream cheese is good but cream cheese with something in it can be outstanding.  Just go through your spice shelf and refrigerator – bacon bits, basil, black pepper, caraway, cayenne pepper, celery seed, chives, cilantro, cinnamon, crispy onions, curry, dill, olives (chopped), paprika, parsley, poppy seed, rosemary, sesame, sun dried tomatoes, tarragon, wasabi etc.  Don’t waste time with one sheet and so small an amount of cream cheese.  Go into mass production and freeze for future parties/snacks.  Just be sure to label them.

Ingredients:

  • cooking spray
  • 1 sheet frozen puff pastry, thawed
  • 1 (3 ounce) package cream cheese, softened
  • 1 egg, beaten

Directions:

  1. Preheat oven to 350°.
  2. Lightly grease a baking sheet with cooking spray.
  3. Cut thawed puff pastry sheet in half. (Pinch together cracks at folds.)
  4. Cut each half into 6 small squares.
  5. Put a spoonful of cream cheese on one side of each square.
  6. Brush edges with water.
  7. Fold over diagonally to make a triangle.
  8. Press edges to seal.
  9. Transfer pastries to the prepared baking sheet.
  10. Brush beaten egg over top of the pastries to add shine.
  11. Bake in the preheated oven until top is golden, about 20 minutes.

Source: Allrecipes!

Heartland Chopped Salad

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In our family, the MEN do the cooking for Mother’s Day dinner.  Scott make this salad – outstanding!! 

Note: You can buy the pomegranate molasses but it is hard to find.  You can easily make your own…4 cups pomegranate juice, 1/2 cup sugar, and 1 tablespoon lemon juice.  Bring to a boil then simmer until you have about 1 cup left.  This takes 1 to 1 1/2 hours.  Just be careful toward the end that you monitor the molasses so it does not burn.  The temperature of the molasses when finished was 240°.  The results are a thick, sweet, but tart, pomegranate molasses.  And it gives this dressing it’s wonderful flavor.

Ingredients:

  • 1/3 c dried cranberries
  • 1 bunch dinosaur kale (lacinato kale), ribs removed and leaves coarsely chopped
  • 4 oz baby spinach, chopped
  • 1 ripe Asian pear, cored, halved and chopped (Bosc good too)
  • 1 1/2 c Overcooked Wild Rice, recipe follows
  • 1/2 c toasted walnuts/pecans, coarsely chopped
  • 1/2 c pomegranate nibs (Please, look for the ones in a container – whole pomegranates are a messy deal)
  • Pomegranate Molasses Dressing, recipe follows

Directions:

  1. Bring 1 cup of water to a boil in a small saucepan.
  2. Add the dried cranberries and let sit for 15 minutes.
  3. Drain off excess water.
  4. Combine the kale, spinach, pear, rice, walnuts and rehydrated cranberries in large bowl.
  5. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over.
  6. Gently toss until evenly coated.
  7. Transfer to a serving bowl.
  8. Drizzle with more dressing when ready to serve.

Overcooked Wild Rice

Ingredients:

  • 1 1/2 c wild rice
  • Kosher salt

Directions:

  1. Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan.
  2. Bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy).
  3. Drain well.
  4. Spread on a baking sheet in an even layer and set aside.
  5. Allow to cool to room temperature.

Yield: 3 cups

Pomegranate Molasses Dressing

Ingredients:

  • 1/4 c white wine vinegar
  • 2 Tab pomegranate molasses
  • 1 Tab clover honey
  • 2 tsp Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/4 c olive oil

Directions:

  1. Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined.
  2. Slowly whisk in the oil until emulsified.
  3. The dressing will keep in the refrigerator, tightly covered, for up to 2 days.

Yield: 1/2 cup

Serves:  4-6

Source:  Food Network, Bobby Flay

This entry was posted in Salads.

Chocolate Cherry Cake…

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Never turn down a recipe from someone who has been cooking for more that 50 years.

Ingredients:

  • 1 pkg dark fudge cake mix
  • 1 21 oz can cherry pie filling
  • 1 tsp almond extract
  • 2 eggs, beaten

Directions:

  1. Preheat oven 359°.
  2. Stir all together.
  3. Pour the batter into a greased 9 X 13 pan.
  4. Bake 30 minutes at 350°.

Icing:

Ingredients:

  • 1 c sugar
  • 5 Tab butter/margarine
  • 1/2 c milk

Directions:

  1. Boil 1 minute, stirring constantly.
  2. Remove from heat.
  3. Add 6 oz. chocolate chips. (1 cup)
  4. Stir until smooth.
  5. Pour on hot cake.
  6. Enjoy!

Serves: 12-18

Source:  Marilyn Criner, Vi at Highlands Ranch

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