Cauliflower Slaw

Cauliflower Slaw

1 medium head cauliflower
1 small head cabbage
1 small onion
3/4 c. real bacon bits
1 3/4 c. light Miracle Whip or mayonnaise
2 T. sugar
1/3 c. Parmesan cheese

Cut florets from the cauliflower and cut into small pieces.  Shred the cabbage.  Finely chop the onion.
Combine the Miracle Whip, sugar and Parmesan cheese.
In a 9" x 13" pan, layer the cauliflower.  Spread with one-third of the dressing.  Add the cabbage then one-third of the dressing.  Add the onion then spread with the remaining dressing.  Sprinkle the bacon bits on top.
Cover and chill for 2 hours or overnight.  Toss before serving.

Shrimp with Curry Mayo

 

Shrimp with Curry Mayo

Ingredients

• 1 lb. cooked peeled and deveined shrimp
• 1/3 c. apple cider vinegar
• 1/4 c. olive oil
• 1 jalapeno seeded and thinly sliced
• 2/3 c. mayonnaise
• 1 tsp. Dijon mustard
• 1/2 tsp. grated garlic
• 1/2 tsp. curry powder
• 1/4 tsp. tumeric
• 1/2 tsp. lime zest
• 1 1/2 tsp. lime juice

Instructions

• In a large bowl, toss the shrimp with the vinegar, oil and jalapeno; chill for 20 minutes.
• Meanwhile, in a small bowl, combine the remaining ingredients.
• Drain the shrimp and serve with the dip.

Omega-3 Granola

Omega-3 Granola

4 c. oatmeal
1 c. wheat germ
1/2 c. flaxseed meal
1/2 c. packed brown sugar
1/2 c. raw, hulled sunflower seeds
1/2 c. chopped walnuts
1/2 c. sliced almonds
1 tsp. cinnamon
3/4 tsp. salt
1/3 c. canola oil
1/4 c. honey
1 tsp. vanilla extract
1/4 c. water
1 c. dried apricots, chopped

Grease a large rimmed baking sheet.  Preheat oven to 300 degrees.
Stir together oatmeal, wheat germ, flaxseed meal, brown sugar, sunflower seeds, walnuts, almonds, cinnamon, and salt in a large bowl.  Whisk together oil, honey, vanilla and water in a separate bowl.  Pour the wet mixture into the dry mixture, stirring until evenly moistened.  Spread the mixture evenly on the prepared baking sheet.
Bake, stirring every 15 minutes, until crisp and toasted, 30 - 45 minutes.  Cool completely.  Add the apricots and toss to combine.  Transfer to an airtight container and keep at room temperature for up to 2 weeks.

Pickled Carrot Rounds

 

Pickled Carrot Rounds

Ingredients

• 1/2 lb. carrots

• 1 c. white wine vinegar

• 1 clove garlic

• 1 tsp. fennel seeds

• 1 tsp. salt

• 3 T. sugar

Instructions

1. Peel the carrots and slice into 1/4″ rounds. Crush the garlic clove. In a small saucepan, bring 1 c. water, vinegar, sugar, salt, garlic and fennel seeds to a boil. Pour the liquid over the carrot rounds in a heatproof container. Let cool, cover and refrigerate for 24 hours.

Hashbrown and Ham Quiche

 

Hashbrown and Ham Quiche

Ingredients

• 4 c. frozen shredded hash browns

• 1/4 tsp. salt

• 1/4 tsp. ground pepper

• 3 T. butter

• 1 medium onion chopped

• 1/2 c. chopped green pepper

• 1/2 c. chopped fresh mushrooms

• 2 tsp. flour

• 3/4 c. diced cooked ham

• 3 eggs beaten

• 1/2 c. milk

• 1/2 c. shredded cheddar cheese

Instructions

1. Saute the hash browns, salt and pepper in 2 T. butter until golden brown. Press into the bottom and up the sides of a greased 9" pie plate. 

2. In same skillet, saute onions, peppers and mushrooms in remaining butter. Remove from heat, sprinkle with flour. Stir in ham, eggs and milk. Pour into hash brown crust. 

3. Bake at 350 degrees for 25 minutes. Sprinkle with cheese and bake for 5 minutes longer or until knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Brussels Sprouts Chiffonade

Brussels Sprouts Chiffonade

1 1/2 lb. Brussels sprouts
6 T. butter
1 T. fresh lemon juice
1 T. poppy seeds

Drop Brussel sprouts into a food processor with the slicer blade going. Melt butter in a large skillet over medium-high heat. Add Brussel sprouts and toss until beginning to wilt; about 5 minutes. Add lemon juice and poppy seeds, toss to blend. Season with salt and pepper. 

Sesame Chicken Salad

Sesame Chicken Salad

Ingredients

• 2 small carrots peeled
• 8 oz. bag baby spinach
• 2 small shallots thinly sliced
• 3 T. toasted sesame seeds
• Boneless skinless meat from 1 rotisserie chicken, shredded
• 1 1" piece fresh ginger, peeled and grated
• 2 T. soy sauce
• 2 T. rice wine vinegar
• 1/4 c. sesame oil

Instructions

• Using a vegetable peeler, shave the carrots into long, thin ribbons. In a large bowl, combine the carrots, spinach, shallots, sesame seeds and chicken. In a separate bowl, whisk together the ginger, soy sauce, vinegar and oil. Pour the dressing over the salad, toss and serve.

White Soda Bread

White 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.
Sift the dry ingredients.  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.

Lemon Curd Cheesecake

 Lemon Curd Cheesecake

Lemon curd:

1 tsp. finely grated lemon rind

1/2 c. fresh lemon juice

1/2 c. sugar

3 eggs

4 T. butter

Graham Cracker Crust:

5 T. butter

1/3 c. sugar

1 1/2 c. graham cracker crumbs

1/8 tsp. salt

Cheesecake:

3 (8 oz.) pkg. cream cheese

1 c. sugar

3/4 c. sour cream

3 large eggs

1 tsp. vanilla

Whisk together lemon zest, lemon juice, 1/2 cup sugar and 3 eggs in a large heavy saucepan over medium-low heat.  Cook until thick, about 6 minutes, whisking frequently.  Cut 4 tablespoon of butter into small cubes and whisk them into the hot lemon mixture.  Set aside.

Preheat the oven to 350 degrees.  Melt 5 tablespoons of butter.  In a bowl, stir together the graham cracker crumbs, 1/3 cup sugar, salt and melted butter.  Press into the bottom and 1 inch. Up the sides of a 9” springform pan..  Bake for 10 minutes then cook completely.  Reduce the oven temperature to 300 degrees.

Beat the cream cheese and 1 cup sugar.  Add the remaining 3 eggs, one at a time.  Beat in the sour cream and vanilla.  Pour two-thirds of the cheesecake mixture into the crust then spoon half of the lemon curd and swirl it into the cream cheese.  Repeat with the remaining cream cheese and curd.  Bake the cheesecake for 45 minutes.  Transfer to a wire rack, run a knife around the edge.  Cool at room temperature for 2 hours then refrigerate for at least 4 hours before serving.  

You can use purchased lemon curd instead of making your own in the first part of this recipe.  I topped my cheesecake with a jar of purchased lemon curd for appearance but also because I love lemon curd!

                                             

Cinnamon Raisin Biscuits

 Cinnamon Raisin Biscuits

Biscuits:

3 c. flour

1/2 c. sugar

2 tsp. baking powder

1 tsp. baking soda

2 tsp. ground cinnamon

1/4 tsp. salt

1/2 c. vegetable shortening

2/3 c. raisins

1 c. buttermilk

Glaze:

2 c. powdered sugar

4 T. milk

2 tsp. vegetable oil

1 tsp. ground cinnamon

Preheat oven to 400 degrees F.  Place parchment paper on a large baking sheet.

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.  Cut in the vegetable shortening using a pastry blender until mixture is crumbly.

Stir in the raisins and buttermilk, stirring only until the dry ingredients are moistened.  If is seems too dry add a bit more buttermilk until the dough starts to hold together.

Pat the dough out to a 3/4 inch thickness on a lightly floured surface.  Cut with a 3-inch biscuit cutter.  Place on the prepared baking sheet.

Bake for 10 - 15 minutes.

Make the glaze by combining the powdered sugar, milk, vegetable oil and cinnamon in a small bowl.  Stir until completely mixed.  Drizzle the glaze over the hot biscuits.  Serve warm.

 

Boozy Cranberry Cookies

Boozy Cranberry Cookies

Ingredients

• 3/4 c. dried cranberries

• 1/4 c. bourbon

• 1/2 c. walnut pieces

• 1 1/4 c. sugar

• 1/2 c. brown sugar

• 1/2 c. unsalted butter

• 1 tsp. vanilla

• 1 large egg

• 1 3/4 c. flour

• 1 tsp. baking soda

• 1/4 tsp. salt

Instructions

1. Line 2 baking sheets with parchment paper.

2. Set out butter to bring to room temperature.

3. Combine dried cranberries and bourbon in a saucepan over medium heat. Bring to a simmer; cover and remove from heat. Let stand for 15 minutes.

4. Preheat the oven to 350 degrees. Put the walnut pieces in the oven on a baking pan just long enough to toast; be careful to not burn them. Remove from the oven and let cool.

5. Combine sugars, butter and vanilla in a large bowl. Beat with a mixer at medium speed until fluffy. Add the egg to the mixture and beat just until blended. Add the flour, baking soda and salt. Mix just enough to combine. Drain the cranberries; add to the dough along with the walnuts. Stir to combine.

6. Drop the dough by tablespoonfuls 2 inches apart on the prepared baking sheets. Bake 10 to 12 minutes or until the cookies are lightly browned.

Easy Bundt Cake

 Easy Cake

1 box (18 oz.) cake mix

1 pint ice cream

3 large eggs

Set out the ice cream to melt.  Preheat the oven to 350 degrees.  Coat a Bundt pan with nonstick cooking spray.

Using a mixer, combine the cake mix, melted ice cream and eggs on low speed for 1 minute then medium speed for 2 minutes.  Scrape the batter into the Bundt pan.  Bake at 350 degrees for 35 - 40 minutes.  Cool on a wire rack for 20 minutes then invert.

It is so much fun to come up with your favorite combinations for this cake.

Here are so ideas:

Triple fudge cake mix with Godiva Dark Belgian Chocolate ice cream (My favorite)

Vanilla cake mix with caramel ice cream

Lemon cake mix with vanilla ice cream

Chocolate cake mix with coffee ice cream

                                           

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.

Smokey Cheese Hush Puppies

 

Smokey Cheese Hush Puppies

Ingredients

• 1/2 c. flour
• 1/2 c. cornmeal
• 1 T. sugar
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. buttermilk
• 1/2 c. sliced pickled okra
• 1/2 c. shredded sharp cheddar cheese
• 1/2 tsp. smoked paprika
• 1/2 c. corn kernels
• 3 sliced scallions
• 1 egg lightly beaten
• Vegetable oil

Instructions

• Combine flour, cornmeal, sugar, baking powder and salt. Stir in buttermilk, pickled okra, cheese, paprika, corn, scallions and egg. 
• Heat the oil to 350 degrees in a large saucepan. Deep fry the mixture by heaping tablespoons, turning, until golden, about 5 minutes. Drain on a paper towel-lined plate. Season lightly with salt.
• Serve with honey mustard dip (a combination of mayonnaise, yellow mustard and honey).

Smoked Queso Dip

 Smoked Queso Dip

1 lb. Velveeta cheese

1 lb. breakfast sausage

1 (8 oz.) bag shredded Mexican cheese blend

2 (10 oz.) cans diced tomatoes and green chiles

1 (4 oz.) can chopped green chilies

1/2 c. pickled jalapeño slices

2 T. minced garlic

2 T. dehydrated minced onion flakes

1/2 c. beer

Cut the Velveeta cheese into cubes.  Brown and crumble and sausage.  Chop the jalapeño slices.  Place all the ingredients in a 9” x 13” disposable foil pan or a cast iron pan.  Set the pan on a grill set to smoke.

Cook the Queso for 45 minutes to an hour, stirring periodically.  Add beer if it gets too thick.

Serve with tortilla chips.

I prefer Jimmy Dean Hot Breakfast Sausage for this recipe.

I also cooked this on a Traeger Grill but you can use any grill using wood chips to smoke if needed. 

 You can also just warm in a crockpot.  It won’t have the smoky flavor but it is still delicious!

Ham and Cheese Pretzel Bombs

Ham and Cheese Pretzel Bombs

Fresh pizza dough
8 oz. ham, cut into cubes
8 oz. cheese, cut into cubes
1 c. baking soda
1 T. Kosher salt
1 egg, beaten

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.
Bring a large pot of water to a boil.
Roll the pizza dough into 1" balls.  Flatten the balls and add one cube of ham and one cube of cheese to each ball.  Pull the dough up and around the ham and cheese pinching the ends tightly to seal it.
Add the baking soda to the boiling water.  Be careful as it will bubble up.  Stir until dissolved.
Add the pretzel balls to the boiling water 4 or 5 at a time, for 20 - 30 seconds before removing with a slotted spoon and setting on the prepared baking sheet.
After all the pretzel bombs have been boiled, brush them with the egg and sprinkle with the salt.  Bake at 400 degrees for 15 to 20 minutes.  Serve immediately with your favorite mustard for dipping.

I used the pre-made pizza dough from Trader Joe's.  You can also get dough from your local pizzaria or you can make it from scratch. This recipe won't work with frozen or canned pizza dough.

You can use any cheese you prefer as long as it melts easily.  Avoid hard cheese like Parmesan or Asiago.

Chicken Taco Soup

 

Chicken Taco Soup

Ingredients

• 1 medium onion chopped
• 2 T. olive oil
• 1 jalapeno diced
• 2 - 3 skinless,boneless chicken breasts cut into 1” cubes
• 1 can (16 oz.) chili beans rinsed and drained
• 1 can (15 oz.) black beans rinsed and drained
• 1 can (15 oz.) whole kernel corn drained
• 2 cans (14.5 oz) diced tomatoes with green chiles
• 1 tsp. ground cumin
• 2 tsp. chili powder
• tortilla chips

Instructions

• Heat the olive oil in a Dutch oven..  Add the chicken and cook until browned.  Add the onion and jalapeño and cook until soft.
• Add the chili beans, black beans, corn, tomatoes, cumin and chili powder.  Cover and cook over medium heat for about 30 minutes.  Serve topped with crushed tortilla chips.