Thursday, April 24, 2014

Jan's Beg for the Recipe Salad Dressing

I had forgotten about that recipe and thought I had posted it.  We needed a dressing quickly one night and Cindy Halle suggested this.  It is VERY close to the salad dressing from HuHot!

Jan's Beg for the Recipe Salad Dressing

1 cup vegetable oil
3/4 cup sugar or sugar substitute
1/2 cup balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground pepper

Mix all ingredients in salad dressing bottle, and shake well, until well mixed.

If using a bowl, add all ingredients, except oil.

Mix with spoon, then whisk in oil.

Keep chilled in fridge.

Wednesday, April 23, 2014

Buffalo Chex Mix

This is a delicious snack mix with a little kick.  I used all Rice Chex since that was what I had on hand.  Try this for your next party!

Buffalo Chex Mix

4 cups Rice Chex® cereal
4 cups Wheat Chex® cereal
2 cups Parmesan-flavored crackers
2 cups cups pretzel twists
6 Tbsp butter
2½ Tbsp Frank's® Red Hot® Buffalo Wings Sauce
1 packet ranch dressing mix
2 tsp celery seed

1.In large microwavable bowl, mix cereals, crackers and pretzels; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture; stir until evenly coated.

2.Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container

Tuesday, April 22, 2014

Caribbean Chicken

This was a delicious way to make chicken.  It was very moist and flavorful--not too spicy at all.

Caribbean Chicken
Taste of

1/2 cup lemon juice
1/3 cup honey
3 tablespoons canola oil
6 green onions, sliced
3 jalapeno peppers, seeded and chopped
3 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
6 boneless skinless chicken breast halves (4 ounces each)

In a blender, combine the first nine ingredients, cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic
bag; add chicken. Seal bag and turn to coat; refrigerate for up to 6 hours.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for
4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade. Yield: 6 servings.

Sunday, April 20, 2014

Garlic Ginger Shrimp Stir Fry

I made this one night when Jenna wasn't going to be home for dinner. Both girls say no to seafood! This dish was so very simple to make and tasted great! I didn't realize I was out of green onions, so I used fresh chives in place of them.

Garlic Ginger Shrimp Stir Fry

2 tablespoons oyster sauce(can use 1 T soy and 1 T brown sugar)
1 tablespoons soy sauce
handful fresh cilantro, chopped
2 teaspoons cornstarch
1/2 pound shrimp, peeled and deveined (tails left intact optional)
1 tablespoon cooking oil, divided
5 stalks green onion, chopped (white and light green parts)
2 garlic cloves, finely minced
2 teaspoons fresh ginger, finely minced or grated

In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.

Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.

In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is seared brown, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate or bowl and set aside.

Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant.

Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute until shrimp is cooked through. Serve immediately.

Saturday, April 19, 2014

Sourdough Brownies

This was the 2nd recipe I took to church for treats a few weeks ago. I loved that I could use my sourdough starter. These were a cakelike brownie and my class of boys liked the leftovers!

Sourdough Brownies

4 ounces baking chocolate
1/2 cup hot water
1 teaspoon baking soda
1 cup butter or coconut oil
2 cups sugar
2 eggs
2 teaspoon vanilla extract
1 cup walnuts or pecans, chopped (Beth used pecans)
1-1/2 cups flour, sifted
1/2 teaspoon salt
1-1/2 cups fresh sourdough starter

1. Melt the chocolate in a double boiler. Mix in the hot water and bring the mixture to a boil. Stir in the baking soda until the mixture is foamy. Set aside and allow to cool until lukewarm (it is important the mixture not be too hot).

2. Cream together the butter (or coconut oil) and sugar until fluffy. Add eggs and mix well. Add the vanilla, chocolate mixture, and nuts. Gently add the flour and salt. Finally add the sourdough starter. Mix to combine but do not over-mix!

3. Pour into a greased 9x13-inch pan. Allow the batter to rise in a warm spot (70° to 85°F) for approximately 1/2 hour.

4. Bake brownies at 350°F for 35 to 40 minutes.

Friday, April 18, 2014

Pan Pie Texas Style

I found out on Saturday that I needed to be the fill in treat lady the next day at church. I made this recipe and used 1 can of apple pie filling and 1 can of cherry. Delicious!

PAN PIE Texas style

Lynne Lansberry

1 cup sugar
1 cup butter, softened
2 eggs
1/4 teaspoon salt
1/3 cup milk
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cans pie filling, your choice

Cream sugar and butter in mixing bowl. Add eggs, salt and milk. Mix thoroughly.
Slowly add flour to mixture and blend slowly. Next add baking powder and baking soda. Mix well.

Measure 1-1/2 cups of pastry and set aside. Lightly grease a cookie sheet (10 x 15- inch) that has sides. Pat the remaining pastry all over and up the short sides.

Pour pie filling onto the pastry. With remaining pastry, roll out on floured surface and cut into shapes or strips. Arrange on top of pie. Make an egg wash using 1 egg that has been lightly whisked. Using a pastry brush, paint the egg on all pastry that is showing.

Bake at 350 degrees for 35 minutes.


Thursday, April 17, 2014

Honey Apple and Cheddar Coleslaw

I saw this recipe and knew I needed to try it.  Don and I LOVED the crunch of the apples and the zip of the cheese.  Will make this again, soon.

Honey Apple and Cheddar Coleslaw

4 Cups Store bought pre-packaged Cole Slaw Mix
1/4 Cup Mayonnaise
1.4 Cup Cream Cheese, softened to room temperature
2 TBS Red Wine Vinegar
3 TBS Honey
2 Medium Honey Crisp Apples, cored, sliced thin and julienned
1/4 Cup Extra Sharp Cheddar, freshly grated
Pinch each of Salt and Pepper
1 tsp Sugar As needed to taste

In a small mixing bowl, whisk together the mayonnaise, cream cheese, vinegar and honey until well mixed.

In a large bowl, combine the Cole Slaw mix, apples and cheese.

Fold in the wet ingredients into the new Cole Slaw mix. Add salt and pepper, continue to fold until well coated. Taste. If too vinegary, add a tsp of sugar at a time to get desired taste.

Chill covered for several hours (best overnight) until all of the flavors blend together.
Serve chilled and ENJOY!!!