Orange Granola

Orange Granola

Ingredients

• 1 c. old-fashioned rolled oats

• 1/2 c. roasted unsalted pumpkin seeds

• 1/4 c. lightly salted smoked almonds chopped

• 1/4 c. brown sugar

• 3 T. canola oil

• 2 tsp grated orange rind

• 2 T. fresh orange juice

• 1/2 tsp. vanilla extract

• 1/4 tsp. salt

Instructions

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

2. Combine all the ingredients in a bowl, stirring well. Spread the mixture into the prepared baking sheet. Bake at 325 degrees for 20 - 25 minutes, stirring halfway through cooking.

3. Cool completely.

   
   

   It is sometimes difficult to find pumpkin seeds. Also, some people are avoiding the salt that is part of smoked almonds. So I make a quick and easy version of this where I leave out the pumpkin seeds and the smoked almonds. Instead, I add 1/2 cup of sliced almonds halfway through cooking. I often double the size of this recipe. If you do, cook for 25 to 30 minutes.

Creole Coleslaw

Creole Coleslaw

4 c. thinly sliced green cabbage
2 c.  thinly sliced red cabbage
1 1/2 c.  diced red bell pepper
1 c. shredded carrots
1/2 c. chopped parsley
1/2 c. mayonnaise
1/2 c. Creole mustard
2 T. cider vinegar
2 tsp. celery seed
1 tsp. kosher salt
1 tsp. black pepper
1/8 tsp. cayenne pepper

 Combine the green cabbage, red cabbage, bell pepper, carrots and parsley.
 Whisk together the mayonnaise, mustard, vinegar, celery seed, salt, pepper and cayenne.
 Toss the dressing was the cabbage mixture to combine.

Garlic Parmesan Dipping Sauce

 

Garlic Parmesan Dipping Sauce

Ingredients

• 4 tsp. minced garlic
• 1 tsp. olive oil
• 1/2 c. mayonnaise
• 1 1/2 tsp. sugar
• 3 T. grated Parmesan cheese
• 1 T. vinegar
• 1/2 tsp. salt
• 1/2 tsp. red pepper flakes
• 1/4 tsp. dried basil
• 1/8 tsp. freshly ground black pepper

Instructions

• Whisk all the ingredients together in a bowl. Cover and refrigerate for 30 minutes to blend the flavors.

Notes

This is a great dip for chips, raw vegetables or chicken strips.

You can also thin it with some milk to use as a salad dressing.

Irish Soda Bread

Irish Soda Bread

3 1/4 c. flour
1 tsp. salt
1 1/2 tsp. baking soda
1 1/2 c. buttermilk

Preheat the oven to 450 degrees.  Place parchment paper on a flat baking sheet. 

Combine the flour, salt and baking soda in a large bowl.  Stir with a whisk.  Make a well in the center.  

Pour 12 oz. of the buttermilk in all at once. Using one hand, mix in the flour from the sides of the bowl; adding more milk if necessary.  The dough should be soft; not too wet and sticky.  When it all comes together, turn it out onto a well-floured board.  Wash and dry your hands.  Knead lightly for a second, just enough to tidy it up; flip over.  

Pat the dough into a round shape about 12 inches and cut a cross in the top.  Place on a baking sheet.   Bake at 450 degrees for 15 minutes then turn the oven down to 400 degrees and cook for another 20 - 30 minutes or until cooked.  Tap the bottom of the bread to check - it should sound hollow.

Reuben Squares

 Reuben Squares

Cooking spray

2 (8 oz.) tubes refrigerated crescent rolls

1/2 lb. sliced deli corned beef

6 slices Swiss cheese

3/4 c. sauerkraut

2 T. melted butter

2 tsp. caraway seeds

1/2 c. Thousand Island dressing

Preheat the oven to 350 degrees.  Spray a small baking sheet with cooking spray.  Thoroughly drain the sauerkraut in a colander.

Unroll 1 tube of crescent roll dough onto the pan and pinch the seams together.  Bake for 10 minutes.

Layer the sliced corned beef, Swiss cheese and the sauerkraut on top of the partially baked crescent dough.  Top with the second tube of crescent roll dough and pinch the seams and the sides together.  Brush with the melted butter and sprinkle with the caraway seeds.

Bake until golden brown, about 30 minutes more.

Cut the baked Reubens into squares and serve with the Thousand Island dressing for dipping.

                                          

 

Irish Cream Brownie Dessert

Irish Cream Brownie Dessert

1 (16 oz.) fudge brownie mix
1/2 c. vegetable oil
1/4 c. Irish Cream liqueur
2 eggs
2 c. heavy whipping cream
1/2 c. milk
1 pkg. (3.4 oz.) vanilla instant pudding
6 T. Irish Cream liqueur
2 (1.4 oz.) toffee candy bars, crushed

Heat oven to 350 degrees.  Grease the bottom of a 9" x 13" pan.  Stir the brownie mix, oil, liqueur and eggs with a spoon for about 50 strokes.  Spread the batter in the pan.  Bake at 350 degrees for 26 to 30 minutes.  Cool completely.
Beat the whipping cream, milk, pudding mix and 6 T. liqueur on high speed until soft peaks form.  Spread over cooled brownies.  Sprinkle with the crushed candy bars.  Cover and refrigerate for at least 2 hours.  Cut into squares.  Store in the refrigerator.

Colcannon Soup

 Colcannon Soup

1/2 lb. bacon

1 onion

2 leeks

3 cloves garlic

1/2 tsp. dried thyme

6 c. chicken broth

1/2 c. heavy cream

2 lb. potatoes

4 c. cabbage

Salt and pepper to taste

Shredded Irish Cheddar cheese

Cut the bacon slices into 1” pieces.  Dice the onion.  Slice the white and light green portion of the leeks.  Peel and cut the potatoes into bite sized pieces.  Shred the cabbage.

Cook the bacon in a Dutch oven until most of the fat is rendered off.  Remove the bacon from the pan and remove all but 2 tablespoons of the bacon drippings.

Add the onions and leeks to the Dutch oven and cool over medium heat until tender.  While the onions cook, chop the garlic.  Add the garlic and thyme to the onions and cook until fragrant.

Add the chicken broth, potatoes, cabbage, bacon and cream to the Dutch oven.  Bring to a boil then reduce to a simmer.  Simmer until the potatoes are tender.

Season with salt and pepper.  Serve topped with some shredded Irish Cheddar cheese.