Cucumber Sandwiches

 Cucumber Sandwiches

4 oz. whipped cream cheese

1 T. plain Greek yogurt 

1 T. sliced fresh chives

1 T. chopped fresh dill

1/4 tsp. ground pepper

4 slices dark rye bread

1/3 English cucumber, thinly sliced

Stir together the cream cheese, yogurt, chives, dill and pepper in a small bowl until well blended.  Spread the mixture evenly on one side of each bread slice.  Top this slice with cucumber slices then add the other bread slice, cream cheese side down.  Cut the crusts from the sandwich and cut into 4 triangles or rectangles.  Serve immediately or refrigerate until served.

Crispy Rice Treats

Crispy Rice Treats

4 T. unsalted butter plus extra to butter the pan
10 ounces marshmallows
3/4 cup creamy peanut butter
6 c. crispy rice cereal
6 ounces semisweet chocolate chips

Use the extra butter to coat a 9" x 13" baking dish on the bottom and sides.
Melt the 4 T. butter over low heat in a large pot.  Stir in the marshmallows and cook until melted.  Stir in the peanut butter until combined.  Stir in the cereal until thoroughly combined.  Pour into the prepared pan. Smooth the top of the treats, pressing down lightly with slightly damp hands.  Melt the chocolate in the microwave.  Spread the chocolate over the top of the treats.  Set aside to cool or refrigerate if your kitchen is warm.  Cut into squares.

Pimento Cheese Dip

 Pimento Cheese Dip 

2 c. shredded sharp cheddar cheese
2 c. shredded extra sharp cheddar cheese
1 c. finely chopped drained pimientos
1/2 c. mayonnaise
1/2 tsp. celery salt

Mix all the ingredients in a large bowl. Season with salt and pepper.

Can be made up to 3 days ahead. Cover and chill.

Serve with crackers and/or celery sticks. This also makes a great grilled cheese sandwich on whole wheat bread.

Blueberry Buttermilk Breakfast Cake

Blueberry Buttermilk Breakfast Cake

Ingredients

• 1/2 c. butter room temperature
• Zest from 1 lemon
• 1 c. sugar
• 1 tsp. vanilla
• 2 c. flour
• 2 tsp. baking powder
• 1 tsp. salt
• 2 c. blueberries
• 1/2 c. buttermilk

Instructions

• Set out the butter and egg to come to room temperature. Spray an 8” square baking pan with cooking spray. Line the bottom of the pan with parchment paper. Preheat the oven to 350 degrees.
• Remove 1 T. of sugar from the cup of sugar. Combine the remaining sugar with the butter and lemon zest. Beat with a mixer until the mixture is light and fluffy.
• Add the egg and vanilla to the butter mixture and beat until combined.
• Toss the blueberries with 1/4 c. of the flour. Set aside. Combine the remaining flour with the baking powder and salt.
• Add half of the flour/baking powder mixture to the batter and stir until combined. Add all of the buttermilk and mix. Add the remaining flour and stir until combined. Fold in the blueberries. (Leave any excess flour from the blueberry bowl behind.)
• Spread the batter into the prepared pan. Sprinkle the batter with the remaining 1 tablespoon of sugar.
• Bake at 350 degrees for 35 to 40 minutes or until a toothpick comes out clean. Let cool for at least 15 minutes before serving.

 

Cucumber Salad

 

Cucumber Salad

Ingredients

• 1 lb. Persian cucumbers thinly sliced
• 4 T. rice wine vinegar
• 1 T. soy sauce
• 2 tsp. mirin or 1/2 T. sugar
• 2 tsp. grated fresh ginger
• 1/4 tsp. red pepper flakes
• 1 tsp. black or white sesame seeds

Instructions

• Cut the cucumbers into 1/4 inch slices.
• Mix together the vinegar, soy sauce, mirin , ginger and red pepper flakes.
• Toss the cucumbers with the dressing. Add the sesame seeds and chill.

Notes

If you don’t have Persian cucumbers, use regular thinly sliced cucumbers but put them in a colander with 1/2 tsp salt for at least 10 minutes.  Squeeze out any excess liquid.  Then proceed with the recipe.

Peach Mango White Sangria

Peach Mango White Sangria

1/3 c. sugar
1/3 c. water
3/4 c. Peach Schnapps
1 bottle Viognier or other white wine
1 chopped mango
2 peaches, cut into thin wedges

In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold.  Add the remaining ingredients to the pitcher, stir and serve.

Cashew Cranberry Energy Balls

 

Cashew Cranberry Energy Balls

Ingredients

• 1 c. oatmeal
• 3 T. chopped cashews
• 3 T. chopped dried cranberries
• 1/2 c. peanut butter
• 1/4 c. honey

Instructions

• Combine the oatmeal, cashews and cranberries. Add the peanut butter and honey. Refrigerate for 30 minutes. Then roll into 1” balls. Refrigerate for 3 days or freeze for up to 1 month.

Pear Pecan Cheese Ball

 

Pear Pecan Cheese Ball

Ingredients

• 8 oz. cream cheese
• 1 1/4 c. shredded extra-sharp white cheddar
• 1 firm ripe pear
• 1 tsp. dried minced shallot or 2 T. finely chopped chives
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/3 c. finely chopped toasted pecans
• 2 T. finely chopped chives

Instructions

• Bring the cream cheese to room temperature.
• Finely dice the pear.
• Stir together the cream cheese, shredded cheese, pear, dried shallot, salt and pepper.
• Coat a large piece of plastic wrap with cooking spray.  Scoop the cheese mixture onto it.  Using the plastic wrap, form the cheese mixture into a ball, then completely wrap in plastic.  Refrigerate for at least 1 hour and up to 2 days.
• Just before serving, combine the pecans and the chives on a plate.  Roll the cheese ball in the mixture, pressing to adhere on all sides.
• Serve with crackers and celery sticks.

Coconut Lime Soda

 

Coconut Lime Soda

Ingredients

• 2 oz Coconut Cream Kind used for piña coladas
• 2 oz Lime juice Fresh
• 8 oz Club soda

Instructions

• In the bottom of a glass, combine the lime juice and coconut cream. Top with the club soda and combine gently.  

Ranch Taco Chicken Salad

 

Ranch Taco Chicken Salad

Ingredients

• 1 lb. boneless skinless chicken breasts
• 1 T. canola oil
• 1 T. chili powder
• 16 oz. salad greens
• 1/2 c. salsa
• 1/2 c. ranch dressing
• 1 c. shredded cheddar cheese
• 1/2 c. crushed tortilla chips

Instructions

• Slice the chicken and sprinkle with chili powder. Add the oil to a skillet over medium-high heat. Add the chicken to the skillet and cook for 8 minutes or until the chicken is cooked.  Let the chicken cool slightly. Toss the chicken mixture, salad greens, salsa, dressing and cheese in a large bowl. Sprinkle crushed tortilla chips over the top. Serve immediately.
• Note: Use a rotisserie chicken to make this salad with no cooking required!   Just cut up the rotisserie chicken and sprinkle it with the chili powder. 

Pineapple Electrolyte Drink

Pineapple Electrolyte Drink

A tropical twist on your normal sports drink. Great for rehydration after workouts or the morning after one too many cocktails. 

Ingredients

• 4 oz. Coconut water
• 3 oz. Pineapple juice
• 1 oz. Lime juice Fresh
• 1 tsp. Himalayan pink sea salt

Instructions

• Stir or shake together all ingredients until the salt has dissolved. Can be served over ice or even made into popsicles.

 

Nancy J.'s Ham Puffs

 

Nancy J.’s Ham Puffs

Ingredients

• 2 eggs
• 1/2 c. chopped ham
• 1/2 c. shredded Swiss cheese
• 1 T. dried minced onion
• 1/4 tsp. mustard
• 1 tube crescent rolls

Instructions

• Roll out the crescent roll dough.  Pinch the seams together.  Cut the dough into 8 squares.  Lightly press into greased muffin tins.  Mix eggs, ham, cheese, onion and mustard.  Spoon the mixture into the dough cups.  Bake at 325 degrees for 10 - 15 minutes or until the egg is no longer runny on top.

Fudge Bars with Pecan Crumble

Fudge Bars with Pecan Crumble

10 T. butter
1/2 c. sugar
1 egg yolk
1 1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped pecans, toasted
10 oz. bittersweet chocolate, chopped
1 (14 oz.) can sweetened condensed milk

Bring the butter to room temperature.  In a bowl, beat the butter, sugar and egg yolk with an electric mixer until smooth.  Add the flour, baking powder and salt and beat at low speed until thoroughly combined, about 2 minutes.  Using your hands, knead once or twice to bring the dough together.

Preheat the oven to 350 degrees if using a glass or light colored pan.  Preheat to 325 degrees if using a dark colored pan.  Butter a 9" square baking pan.  Pat three-fourths of the dough into the baking pan.  In a bowl, beat the pecans into the remaining dough.  Crumble the pecan mixture on a plate.  Refrigerate the crust and the topping for 10 minutes.

In a saucepan, combine the chocolate and condensed milk and stir over low heat until melted and very thick, about 3 minutes.  Spread the chocolate filling over the dough in the pan.  Scatter the pecan crumble over the chocolate.  Bake in the lower third of the oven for 40 - 45 minutes or until the top is golden.  Let cool completely.  Cut into bars and serve.

Ham Breakfast Braids

 Ham Breakfast Braids

4 oz. cream cheese

1/2 c. milk

8 eggs

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 T. snipped fresh chives

1 T. butter

2 (8 oz.) packages refrigerated crescent dough sheets

2 T. Dijon mustard

2 c. finely chopped ham

1 c. shredded cheddar cheese

Set the cream cheese out to soften.  Preheat the oven to 375 degrees.  Line an extra-large baking sheet with parchment paper.

Beat the cream cheese with a bowl with an electric mixer for 1 minutes.  Gradually beat in the milk until smooth.  Beat in the eggs, chives, salt and pepper.  Melt the butter in a large skillet over medium heat.  Add the egg mixture, cook, stirring until the eggs are scrambled and nearly cook through.

Unroll 1 dough sheet onto half of the prepared baking sheet with the short side of the dough closest to you.  Cut 12 horizontal slits on each of the outer two-thirds of the dough, leaving the center one-third uncut.  Spread 1 tablespoon of mustard along the center of the dough.  Top with half of the chopped ham, half of the egg mixture and half of the cheese.  Crisscross the dough flaps over the filling to form a braid shape.  Repeat with the remaining dough and fillings.

Bake until golden brown, 20 to 25 minutes.  

Bacon Horseradish Dip

 Bacon Horseradish Dip

1 c. sour cream

1/2 c. mayonnaise

3 T. prepared horseradish

1/2 tsp. garlic salt

1/4 tsp. onion powder

1/4 tsp. black pepper

1 (2.5 oz.) bag cooked real bacon pieces (reserve 1 tablespoon to put on top when serving)

Add all the ingredients to a bowl and mix well.  Cover and refrigerate for at least 30 minutes before serving.

Sprinkle the reserved bacon pieces on top before serving.

Instead of buying the precooked real bacon pieces, you can cook 8-10 slices of bacon, drained well and crumbled.

Serve with dip with potato chips, fresh cut veggies or French fries.  You can also use this to top baked potatoes.

                                                

BBQ Meatloaf

 

BBQ Meatloaf

Ingredients

• 1 1/2 lb. ground beef
• 1/2 c. dry breadcrumbs
• 1/2 c. chopped onion
• 1/3 c. barbecue sauce divided
• 1 T. prepared mustard
• 1 1/2 tsp. chili powder
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 large egg

Instructions

• Preheat the oven to 350 degrees. Spray a broiler pan with cooking spray.
• Combine the beef, breadcrumbs, onion, mustard, chili powder, garlic powder, salt, pepper, egg and 1 tablespoon of the barbecue sauce in a large bowl.
• Shape the meat mixture into a 9” x 5” loaf on the broiler pan. Spread the remaining barbecue sauce over the top of the meat loaf. Bake at 350 degrees for 1 hour or until a thermometer registers 160 degrees internally. Let stand for 10 minutes. Cut into slices.

Even better if you have a Traeger to cook this!

Peppered Bacon Snack Mix

 

Peppered Bacon Snack Mix

Ingredients

• 3 c. crisp hexagon or square cereal

• 1 c. small pretzel twists

• 1/2 c. honey roasted peanuts

• 1/2 c. small cheese crackers

• 3 T. butter

• 1 T. brown sugar

• 1/8 tsp. cayenne pepper

• 1/4 tsp. chili powder

• 1 tsp. freshly ground black pepper

• 6 slices precooked packaged bacon

Instructions

1. In a 13" x 9" nonstick pan, combine cereal, pretzels, peanuts and crackers.

2. In a small saucepan, combine butter, brown sugar, cayenne and chili powder. Cook and stir over medium heat until sugar dissolves. Drizzle over cereal mixture. Stir until evenly coated.

3. Bake mixture at 350 degrees for 20 minutes, stirring every 5 minutes.

4. Place bacon on a paper towel lined plate. Sprinkle with pepper and press the pepper into the bacon. Cover with another paper towel and microwave until crisp. Cut the bacon with kitchen scissors into small pieces. Add into the cereal mixture. Stir and cool completely. Store in an airtight container in the refrigerator for up to 3 days.