Broccoli Salad

Ingredients:

• 1/2 c. purple onion, chopped (I use white or yellow...purple is a little too strong for me)
• 1/2 lb. bacon, cooked and crumbled
• 1/2 c. grated cheese
• 1 bunch broccoli, chopped fine

Dressing Ingredients:

• 1/2 c. mayonnaise
• 1 T. vinegar
• 1/4 c. sugar

Mix salad and dressing separately. Chill 3-4 hours. Pour dressing over before serving. Enjoy!

Bountiful Fruit Salad Basket

Fruit Salad:

1 pineapple, cut into chunks
1 cantaloupe, " " "
1 small container blackberries
1 1/2-2 bananas, coined
orange zest to taste

Chilled Strawberry Compote:

2 cups frozen strawberries, slightly thawed
1 capful vanilla extract
sugar and orange zest to taste


I pulled this month's recipe exchange theme of salads from my love of Bountiful Baskets. All of the ingredients are from either the most recent basket I partook of or from previous baskets which I then froze.

See, I was a bit apprehensive to contribute to Bountiful Baskets at first because I was afraid I wouldn't use the produce in time and it would spoil. It's actually just the opposite. If I have too much of something (like the strawberries), I simply cleaned them, halved them, and put them in a freezer-safe bag for later use. Strawberries don't thaw back to their original glory, which is why I made a compote instead of just tossing them with the rest of the salad.

I'm also trying to utilize as much of this fresh produce as possible, so I take my peels, skins, rinds, etc... put them in a bag and add them to a compost pile I started last year in my backyard (hence the bag on the right hand side in the picture above)

Well, back to the salad!

After slicing and dicing the melon and pineapple, I rinsed and added the blackberries. Any berry can be used; this was just what came in the basket this last time!

Then, I realized I really needed something to give it a refreshing taste, and remembered the orange zest I froze months ago from a few baskets.

I have sprinkled this citrusy goodness on top of rice crispy treats, added it to frostings, in scone mix, and even a pinch in a spicy soup once (seriously). A little goes along way, but it's always great to add a fresh taste to various recipes that call for orange juice or any citrus.

Finally, I noticed the bowl lacked a little color, so I grabbed my frozen strawberries, defrosted them on low in the microwave for about a minute or so, then began to hack away at it to create more of a slush-type texture (which also slightly alarmed the kiddies to see their mommy stabbing away at something so red...)

As for the recipe to make chilled strawberry compote, I found this gourmet recipe on-line, but realized half of the ingredients were already in the fruit salad, so I kept it REALLY basic.

I just added a little bit of sugar, vanilla and orange zest. There you go!

I didn't get around to taking a picture of the finished product because I was too busy consuming that and other delicious salad recipes.

This was a great theme this month and I can hardly wait for next month's theme of crockpots!

Mike's Homemade Ranch Dressing

Here is the recipe for Mike's Homemade Ranch Dressing

1 cup Buttermilk or
1/2 cup milk and 1/2 cup sour cream
1 cup mayonnaise
1 tsp. salt
2 tsp. onion powder
1/4 tsp garlic powder
1 Tbs parsley

You can use either the buttermilk or the milk and sour cream. Mix all ingredients and store in the fridge.

Chicken Tikka Masala

This favorite Indian curry is actually considered one of Britain's national dishes because it's so popular. Chris fell in love with curries while living in Scotland (think of Indian curry shops in Scotland as what Mexican restaurants are to America).




Here's an really good recipe on-line for Chicken Tikka Masala, but we don't usually use the cilantro garnish.



It's most tasty over rice (white or brown) and served with naan bread, an Indian flatbread used to dip in the sauce or eat in between bites to calm the intense curry flavor in one's palatte. :)



Here's also the recipe for dhal bread, another Indian flat bread, that I usually make to go along with it. It's WAY yummy and super easy to make. This flatbread recipe is basic, which makes it very versatile for savory meals or sweet treats like jam on top!

Enjoy!

White Hot Spiced Chocolate with Cinnamon Whipped Cream

1 1/2 cups white chocolate chips
8 cups warm milk
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Directions:
1. Double boil white chocolate until melted and smooth. (I used the microwave.)
2. Add warm milk to crockpot & gradually whisk in chocolate until incorporated. Add spices; cover and cook on high until hot and steaming (do not boil), about 2 hours.
3. Turn heat to low to keep warm for serving.
4. Garnish: Cinnamon Whipped Cream (recipe below), shaved white choclate, sprig of mint & pinch of orange
zest.
Cinnamon Whipped Cream:
2 cup(s) heavy cream, cold
3/4 cup(s) confectioners’ sugar
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) vanilla extract
In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not overbeat.

From Abigail's in Pocatello

Anthony's Burnt Cream (Crème Brûlée)

(It looks a little burnt in the picture but it wasn't at all)



4 egg yolks
1 tsp. pure vanilla extract
1/2 C sugar
1 1/2 C whipping cream



SUGAR TOPPING:


2 tablespoons sugar
2 tablespoons packed brown sugar


Beat egg yolks with sugar until light. Add vanilla. Slowly stir in cream (do not whisk). Strain mixture and pour into ramekins or custard cups. Place ramekins in a 9x13 dish, put in oven and then add water to the dish (water bath). Bake for 50 minutes at 325 degrees or until set. Let cool 5 minutes and refrigerate for at least 4 hours.

To finish....cover top of each burnt cream evenly (AND VERY THIN) with the sugar topping (mixed well) and broil until caramel crisp top forms. Put back in fridge.

*** A couple of notes.
-In the picture my ramekins are 7 oz. dishes. I cooked it for 2 hours and 5 minutes. It was perfect.
-recipe makes 4 - 7oz. ramekins
-You want to place the pan with the ramekins in the oven BEFORE you add the water otherwise it's a mess trying to transfer to the oven.
-If you put too much of the sugar topping on it will burn or harden and not crisp up evenly which = disaster!
-Watch it VERY closely while it's under the broiler. It goes REALLY fast. RECOMMENDATION: It works a lot better if you have a small torch or want to buy one. The broiler is the next best thing.

Sweet Pork Tacos with Cilantro Lime Slaw

Cilantro Lime Slaw
1 package Cole Slaw or whole shredded cabbage (I like to get the bag of cole slaw by the bagged salads)
1 c. Cilantro, chopped
1 tsp. minced Garlic
1/4 tsp. Cayenne Pepper or a dash of your favorite hot sauce
1/2 tsp. salt
2 tbsp. Lime Juice
1/2 tsp. Cumin

Combine all but slaw in a mini food processor or chop and combine yourself. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.


Roasted Sweet Pork
6 (approx) pounds Pork butt/shoulder
1 19 oz. can Red Enchilada Sauce
1 can Dr. Pepper (20 oz)
2 tsp. Chili Powder
1 tsp. Cumin
1 tsp. salt
1 Clove Garlic or 1 tsp. Garlic Powder
1 1/2 c. Brown Sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped

Combine all ingredients into your crockpot and cook on low overnight or until meat is tender.

Place the meat on top of a tortilla (option: used grilled corn tortillas.......but I'm sure flour would be good too) and then the slaw on top of that. Fold in half and take your first mouth-watering bite. You can also use the meat in burritos or tostadas as well. Or heck, you know this stuff would be good on a sandwich, or even just by itself.......with a fork. Just sayin'. ;o)

Enjoy.

BREAD RECIPE

I haven't made this, but was told it was pretty easy. (it was her first time making bread EVER!)
From: Allison Miller


Ingredients

1 c. warm water
1 Tbsp. active dry yeast (instant)
2 Tbsp. sugar
2 Tbsp. oil
1 tsp. salt
3 c. flour

Baking Instructions

Sprinkle the yeast over warm water.
(Want to know a trick? You know the temperature of the water is right when it doesn't feel hot and it doesn't feel cold to the touch. It's right in the middle and almost doesn't have a temperature. Sounds pretty basic, but it makes a lot of sense if you're struggling to get the temp right!)

Add in sugar, oil, salt, and 1 cup of the flour. Mix it well with a whisk.
(It works a lot easier to do this at first instead of putting it under the mixer.)

Stir in one more cup of flour, then put the mixture under your KitchenAid or mixer.
(I've never tried making it without a mixer and just mixing by hand. But if you do try it that way, I would change from the whisk to a spoon so the dough doesn't get stuck.)

Mix with the KitchenAid a little more, then slowly add the last cup of flour till the dough is pliable but not too dry.
(I ended up using 3/4 of the last cup and not the full cup. The first time I made it I used the whole cup and parts of the dough were dry.)

Take the dough out and knead it for 5-10 minutes.
(I like to use my rolling pin for this to get all the air bubbles out, as well as kneading with my hands.)

Shape the dough into a loaf and put into a large and greased bread pan.
(I like to use butter to grease it - it really adds to the flavor and it comes right out of the pan.)
Let the dough rise in the pan till double in size - about 45 minutes.

Brush the top of the loaf with melted butter for extra shine and flavor if you'd like.
Bake at 350 degrees for 30 minutes.

Sid's Cookies

3/4 C Shortening
3/4 C Butter
3/4 C Sugar
1 1/2 C Brown Sugar
3 Eggs
2 tsp Vanilla
1 tsp Soda
1 tsp Salt
4 C Flour
1 small box of instant pudding vanilla or butterscotch

This can be a cookie cutter dough or just make slightly flattened balls. Bake 350 degrees for 8-10 mins depending on the oven. They may look like they are done but need more time. These are a very soft cookie.

Sweet Potato Souffle

3 cups sweet potatoes, mashed (29 oz. can)
1 cup sugar
1/2 tsp. salt
2 eggs, lightly beaten
1/3 stick butter, melted
1/2 cup milk
1 tsp. vanilla

Mash sweet potatoes with potato masher. In mixer add sweet potatoes, butter, sugar, salt, milk, vanilla and eggs. Mix to combine. Pour into a greased baking dish (9x9).

TOPPING:

1/3 stick butter, melted
1/3 cup flour
1 cup light brown sugar
1 cup chopped pecans

Mix dry ingredients together then add melted butter to form crumble. Pour over top of 1st layer. Bake at 350 degrees until topping is lightly browned and knife inserted comes out clean, approx. 35 minutes.

*I always double this Recipe to make enough for a 9x13 baking dish

Eggnog Pumpkin Pie

I've never made it, but my sister loves it, and I'd like to try it soon!!!


1 can (15oz) solid-pack pumpkin
1 ¼ cups eggnog
2/3 cup sugar
3 eggs
1 ½ tsp pumpkin pie spice
¼ tsp salt
1 unbaked pastry shell (9 inches)

In a large bowl, combine the pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt.
Pour into pastry shell.
Bake at 375º for 60-65 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack. Refrigerate until serving.

Mini Ham Puffs

Ingredients:
1 2.5 oz. pkg or 1/4 c. processed ham/smoked turkey, finely chopped
2 T. finely chopped onion
1/2 c. shredded cheddar/swiss cheese
1 egg
1 T. parsley
1 1/2 t. dijon mustard
1/8 t. black pepper
8 oz. refrigerated crescent rolls

Directions:
Preheat oven to 350. Mix all ingredients except crescent rolls. Unroll crescent dough, press into large rectangle. Cut into 24 squares. Press one square into each muffin cup of mini muffin pan. Fill each cup with scoop of mix. Bake 12-14 min. or until light golden brown.

Yumm!

Libby's Pumpkin Roll

Cake Ingredients:
3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. ground cloves
1/4 t. salt
3 large eggs
1 c. sugar
2/3 c. pumpkin
powdered sugar

Filling Ingredients:
1 8 oz. pkg. cream cheese, softened
1 c. sifted powdered sugar
6 T. butter, softened
1 t. vanilla
powdered sugar
***a yummy addition: zest of orange & 2 T. orange juice

Cake Directions: Preheat oven to 375. Grease jelly roll pan, line with wax paper. Grease and flour paper. Sprinkle a thin towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. BEat eggs & sugar in large mixing bowl until thick. Beat in pumpkin. Stir into flour mix. Spread evenly into pan. Bake 13-15 min. or until center springs back. Immediately loosen cake from pan and invert onto towel. Remove pan; peel off paper. Roll cake in towel while hot, starting with 10" side. Cool completely on wire rack.

Filling Directions: Beat cream cheese, 1 c. powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake & remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap; refrigerate at least 1 hour. Sprinkle with powdered sugar.

Enjoy!

Autumn Soup (or Harvest Stew)

I made this hearty crockpot recipe up one day as the weather turned cold. I used a lot of harvested produce locally from my garden or others, but that's not essential in making this meatless meal delicious. I added the bacon as an afterthought towards the end for the carnivores in the family. I just hope I remember all that I put in it!

2 cans beef broth

2-3 cups water (less for stew, more for soup consistency)

2 cups black-eyed peas (cooked)

2 cans kidney beans, drained

1 can white beans, drained

2 cans diced tomatoes (Italian-styled preferrable)

2 cups banana squash, cubed (any yellow squash will do)

2 cups zuccini, cubed

2 cups carrots, diced or coins

1 med. onion, diced

1 Tbs. garlic

1+ Tbs. Italian seasoning

dash cayenne pepper, salt, black pepper to taste

1 sm. pkg alphabet pasta (optional)

Bacon

Put all (except alphabet pasta and bacon) in crockpot on low 7-8 hours or until cooked through. Add alphabet pasta the last hour (my pasta got a little mushy when I added it 2-3 hours before serving). Crumble pre-cooked bacon on top before serving.

And that's Harvest Stew! Feel free to modify as needed according to what you have in your pantry and fridge (which is why I used the name Harvest). If you add the alphabet pasta, you could change the name to Back-to-School Soup.

I guessed on the proportions above because I wasn't really paying attention as I added, so hopefully it tastes edible. I served it with warm bread and cold apple cider for a complete autumnal meal.

Here are some images that I had in mind while I concocted this recipe for the season.

Happy Autumn!

Pistachio Salad

1 pkg instant pistachio pudding
1 large can crushed pineapple, not drained
½ coconut
½ cup chopped nuts
1 cup mini marshmallows
1 small carton cool whip
Mix first five ingredients together. Fold in cool whip.
Note: If making this when Andrew and Marie are around OMIT coconut.

Raspberry Jello Pretzel Salad

Crust: In 9 x 13 glass baking dish
2 cups pretzels crushed
3 Tbs sugar
3/4 cup butter melted
combine and bake 4-5 minutes at 400 degrees

Cream cheese Mixture: Mix together
8 oz cream cheese (easier to mix if it has been sitting out for a while)
1 cup sugar
1 small can crushed pineapple

Once mixed fold a small cool whip into mixture, spread on top of pretzel crust

Jello: Set partially and layer over cream cheese mixture. Chill and serve
2 small packs of raspberry jello
2 cups boiling water
Mix and then add raspberries (frozen or fresh)

Taco Soup

1 lb hamburger
1 medium onion chopped
Brown hamburger and onion and drain.
Combine the following in a crock pot or pot on stove and cook until warm...
1 package taco seasoning
1 16 oz can tomato sauce
1 can chopped tomatoes
1 can corn
2 cans kidney beans
Serve with fritos, sour cream and cheese

Note: You can substitute a can of kidney beans with black beans for a more colorful soup.

Raspberry Pie

Makes 2 pies
Crust 18 graham crackers
1/4 cup sugar
3 Tbsp melted butter (for each crust)

Mix and pour into pie pans- add butter and press spoon to sides and bottoms.

Blend:
8 oz cream cheese
1 tsp vanilla
2 cup powdered sugar

Blend and distribute evenly over crusts.

In saucepan mix and boil until thick
1 cup water
1 cup sugar
4 Tbsp corn starch
½ cup raspberry jello powder
Set aside to cool a little; when cool distribute evenly over cream cheese mixture. Top jello mixture with fresh or (thawed) frozen raspberries. (Fresh rasp. 1 ½ - 2 baskets per pie for fruity pie )

Bonnie’s Baked Beans

1 large can pork and beans
1 large can lima beans
1 large can kidney beans
1 lb hamburger
½ lb bacon (cooked)
3/4 cup brown sugar
½ cup ketchup
1 tsp salt
2 tsp vinegar
1 tsp dry mustard
1 medium onion chopped

Brown beef and chopped onion, crisp bacon (drain and crumble)
Drain beans, heat everything in a large saucepan on stove until warm. Pour into dish cover and bake at 350 for 30 minutes or put in crock pot until ready to serve.

Cheddar Chowder

½ cup diced carrots
½ cup diced celery
½ cup diced onion
2 cup diced potatoes
½ tsp white pepper (less if using black pepper)
1 tsp salt
2 cups basic white sauce
2 cups shredded sharp cheddar cheese (I like medium cheddar)
1 cup diced ham (optional)

Basic White Sauce
2 cups milk
4 Tbs butter
4 Tbs flour

Melt butter then stir in flour. Slowly add milk and stir until thickens.

Place carrots, celery, onion and 2 cups water in a large pot and bring to a boil. Add potatoes, salt and pepper and cook over medium-high heat until vegetables are tender but not mushy (about 10-15 min) Stir in sauce and cheese, reduce heat to low and continue to cook without boiling until cheese melts and soup in warmed through.