Greek Salad

This is another salad recipe I made for Christmas dinner this year. It was a huge hit!

Salad:

Cherry tomatoes sliced in half

1 cucumber thinly sliced

1 red onion thinly sliced

Romaine lettuce (as much or as little as you desire, the salad dressing recipe makes a lot)

Olives

Pepperoncinis

Feta

Dressing:

1/2 cup red wine vinegar

2 tsp. garlic minced

2 tsp.  shallots minced

2 tsp oregano

2 tsp. basil

1 T. Dijon or whole grain mustard

1 1/2 c olive oil

Salt and pepper to taste

Amazing Garlic Bread

9-10 medium garlic cloves, unpeeled

6 tbsp. unsalted butter, softened
2 tbsp. grated parmesan cheese

½ tsp. table salt

1 loaf high quality Italian bread (preferably football shaped), halved horizontally

Ground black pepper

Adjust oven rack to the middle position and hear the oven to 500 degrees. Meanwhile, toast the unpeeled garlic cloves in a small skillet over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 8 minutes. When cool enough to handle, peel and mince the cloves (you should have about 3 tbsp.). Using a dinner fork, mash the garlic, butter, cheese, and salt in a small bowl until thoroughly combined.

Spread the cut sides of the loaf evenly with the butter mixture; season with pepper to taste. Transfer the loaf halves, buttered side up, onto a rimmed baking sheet; bake until the surface of the bread is golden brown and toasted, 5 to 10 minutes. Cut in slices and serve immediately.

Pear Pomegranate Spinach Salad

I made this salad for a Christmas party we were invited to. It was really good.

Salad:
2 Packages baby spinach
2 pears sliced
1/2 cup cranberries
1 cup pomegranate arils
2/3 cup walnuts
3 oz. feta

Dressing:
1 tsp Dijon mustard
1 1/2 Tbsp honey
1/4 cup apple cider vinegar
3 Tbsp. olive oil
Salt and pepper to taste

Combine all dressing ingredients and toss with salad just before serving.

Pizza Spaghetti Casserole

Ingredients 1 lb. Ground meat (I like turkey) 1 16 oz. box uncooked spaghetti noodles ½ teaspoon salt ½ teaspoon Oregano ½ teaspoon garlic powder ½ Cup Milk 1 Egg 2 ounces sliced pepperoni 1 (26 ounce) jar pasta sauce 1 16 oz. can diced Italian style tomatoes ¼ cup grated Parmesan cheese 1 (8 ounce) package shredded Italian cheese blend Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc... Directions: Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni's. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni. Bake in the oven at 350 for 30 minutes.

Watermelon Pie

• 1 (3 ounce) packagewatermelon flavored Jell-O®
• 1/4 cup water
• 1 (12 ounce) container frozen whipped topping, thawed

• 2 cups watermelon
• 1 (9 inch) prepared graham cracker crust

1. Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.
2. Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours
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Watermelon Salsa

Ingredients

• 2 cups finely chopped seeded watermelon (do not puree)
• 1 cup crushed pineapple, drained well
• 1 cup sweet onion, minced

• 1/4 cup chopped fresh cilantro
• 1/4 cup orange juice
• 1/4 teaspoon hot sauce, such as Tabasco, or to taste

Directions

Stir the watermelon, pineapple, and onion together with the cilantro, orange juice, and hot sauce in a bowl. Cover, and refrigerate at least 30 minutes before serving.

Pecan Pie

Ingredients

• 1 cup Karo® Light OR Dark Corn Syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon Pure Vanilla Extract
• 1-1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked OR frozen** deep-dish pie crust

1. Preheat oven to 350°F.
2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
4. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

Chocolate Cream Pie (the one we had at the Priddis Thanksgiving this year)

Ingredients

2 1/2 

cups 

whole milk

1/2 

cup 

sugar

1/4 

cup 

cornstarch

3 

large egg yolks

1/4 

teaspoon 

kosher salt

8 

ounces 

semisweet chocolate, chopped

4 

tablespoons 

unsalted butter, cubed

9-inch basic flaky piecrust, prebaked

1 

cup 

heavy cream

1/4 

cup 

shaved chocolat

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Directions

1. In a large saucepan over medium heat, whisk together milk, sugar, cornstarch, egg yolks, and salt. Continue to cook over medium heat, whisking, until thickened, 7 to 8 minutes. Whisk in chopped chocolate and butter.
2. Pour mixture into the piecrust. Chill until firm, 4 to 5 hours. Before serving, whip heavy cream; top the pie with the whipped cream and shaved chocolate.

German Potato Pancakes

These "pancakes" are very popular in Germany. I made them the other night for a quick dinner. The kids were a little skeptical, but loved them after trying them. :) I don't have a food processor. I just used a cheese grater and it worked just fine.

Recipe taken from: http://www.food.com/recipe/potato-pancakes-german-style-4247

Ingedients:
3 lbs. potatoes peeled
1 large onion, quartered
3 egg, beaten
1/2 cup flour
1 tsp. baking powder
1 tsp salt
1 Tbsp. parsley

Directions:
1. Keep potatoes covered with cold water until ready to grate in food processor (or with cheese grater).
2. Grate onions and potatoes.
3. Dry potatoes and onion between sheets of paper towel.
4. In large bowl combine all ingredients. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides (about 3 minutes per side). Drain on paper towel and keep warm. 
5. Serve with applesauce.

Flourless Cake with Raspberry Sauce

8 large eggs 1 cup dark cocoa 1/2 cup melted butter, cooled slightly 1 1/4 cups sugar Beat eggs 3 min. Add sugar and cocoa and beat. Drizzle in melted butter while beating. Bake 325F for 30-40 min. Raspberry Sauce 12oz (3 cups) frozen raspberries 2/3 cup red current jelly 1/4 cup sugar heat, stir, cool

Pumpkin Pancakes

Ingredients 1 1/4 cups all-purpose flour 1/4 cup white sugar 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup milk 1/2 cup pumpkin puree 1 egg, beaten 1 tablespoon vegetable oil Directions Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl. Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.

Zucchini Beef Rice Skillet

Ingredients 1 pound ground round beef 2 cups quartered lengthwise, sliced zucchini (2 cups = 1-1/2 med) 1/2 cup chopped onion 1/2 teaspoon salt 1 can (14.5 oz each)Fire Roasted Diced Tomatoes with Garlic, undrained 1 cup water 1-1/2 cups instant white rice, uncooked 3/4 cup shredded Cheddar and Monterey Jack cheese blend Directions Cook beef, zucchini, onion and salt in large skillet over medium-high heat 7 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain. Add undrained tomatoes and water. Increase heat and bring to a boil. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

Buffalo Chicken Lasagna

Ingredients: 1 tablespoon olive oil 1 tablespoon butter 1/4 cup onion, diced 1 clove garlic, minced 8 ounce cream cheese 1 cup buffalo wing sauce Hot pepper sauce such as Franks Red Hot or Tabasco (amount based on your own preference) 2 cups cooked chicken, shredded (I baked chicken tenders in the oven covered with foil at 350 for 25 minutes for this recipe, but a rotisserie chicken would work very well too) 1/2 cup ranch dressing 8 ounce package of shredded mozzarella cheese Lasagna noodles, cooked according to package directions (do not use "no cook" noodles; they must be boiled and fully-cooked before building the lasagna) Directions: In a medium pot, heat the olive oil and butter over medium heat until butter is melted. Add the onions and cook until translucent. Add the garlic and cook for 2-3 minutes. Cut the cream cheese into cubes and add to the pot. Stir well until completely melted then add in the buffalo sauce and a few dashes of hot pepper sauce to taste. Spoon a small amount of the buffalo and cream cheese sauce into the bottom of a 9x13 baking dish and spread it around to cover the bottom of the dish. Stir the chicken into the sauce in the pot. Place one layer of lasagna noodles in the bottom of the dish. Spread half of the chicken mixture over the noodles then drizzle with half of the ranch dressing. Add another layer of noodles and then the remaining chicken and ranch dressing. Place a final layer of lasagna noodles and then spread the cheese over the top. Bake at 350 for about 25 minutes. Serve with ranch or blue cheese dressing.

Beef and Egg on Rice

Ingredients: 8 oz. steak cut into thin strips 2 Tbsp. plus 1 tsp. soy sauce 1 Tbsp. rice vinegar 2 cups water 1/8 tsp. black pepper 1 medium onion cut into wedges 3 eggs, slightly beaten cooked rice Directions: Combine beef and 1 tsp. soy sauce. Combine remaining 2 Tbsp. soy sauce, vinegar, pepper and water, set aside. Stir-fry beef for 2 min. or until lightly browned. Remove from pan. Stir-fry onion for 2 min. Add soy sauce mixture. Bring to a boil. Mix in beef. Add eggs. Do not stir. Reduce heat and simmer uncovered for 2 min. Remove from heat. Serve with rice.

Slow Cooker Tex Mex Chicken

Ingredients 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips 2 Tbsp. Taco Seasoning Mix 2 Tbsp. flour 1 each: green and red pepper, cut into 1-inch-wide strips 1 cup frozen corn 1 1/2 cups salsa 1 cup shredded cheddar cheese Optional- crushed tortilla chips and sour cream to top Instructions Toss chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid. Cook on low for 6-8 hours or high for 3-4 hours. Stir just before serving. Top with the shredded cheese, crushed tortilla chips and dollop of sour cream. Serve over rice.

Slow Cooker Macaroni and Cheese

Ingredients 4 1/2 c. elbow macaroni, uncooked 2 c. cheddar cheese, grated (1) 8oz pkg cream cheese, cut into cubes 4 cups milk salt and pepper to taste Instructions Combine all the ingredients in the bowl of a slow cooker; cover and cook on low for 3-4 hours. Stir throughout cooking time to combine ingredients. Notes You can add more grated cheese for a cheesier version. Up to 4 cups.

Caramel Apple Dip

Ingredients 16 individually-wrapped caramels, unwrapped ¼ cup water 8 oz. cream cheese, softened ½ cup brown sugar 1 teaspoon vanilla Instructions In a medium saucepan over medium-low heat, melt caramels with water, stirring frequently. Remove from heat and set aside. In a medium bowl, cream together cream cheese, sugar and vanilla. Lastly, fold in caramel mixture into the cream cheese mixture. Serve immediately with apple slices.

Noodle bowl with peanut sauce

Sauce 1/3 cup water 1/3 cup peanut butter 2 tablespoons soy sauce 1/2 teaspoon ground ginger 1/4 teaspoon crushed red pepper flakes Noodles 8 oz uncooked linguine 2 cups frozen broccoli florets 1 cup julienne carrots (from 10-oz bag) 1 medium red bell pepper, cut into bite-size strips 3 medium green onions, sliced (3 tablespoons) 1/4 cup chopped fresh cilantro Directions 1 In small bowl, gradually beat water into peanut butter with whisk until smooth. Beat in remaining sauce ingredients. Set aside. 2 Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last 2 minutes of cooking. Drain; return to saucepan. 3 Pour sauce over pasta mixture in saucepan; gently stir to coat. Stir in green onions and cilantro.

Crock pot green chile-chicken enchilada casserole

Ingredients 2 cans (4.5 oz each) chopped green chiles 1 can (10 3/4 oz) condensed cream of chicken soup 1 can (10 oz) green enchilada sauce 1/4 cup mayonnaise or salad dressing 12 corn tortillas (6 inch), cut into 3/4-inch strips 3 cups shredded cooked chicken 1 can (15 oz) black beans, drained, rinsed 2 cups shredded Mexican cheese blend (8 oz) 2 large tomatoes, chopped (about 2 cups) 2 cups chopped lettuce 1/2 cup sour cream Directions 1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise. 2 Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese. 3 Cover; cook on Low heat setting 6 to 7 hours. 4 Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

Breakfast casserole

Ingredients 1 pound ground pork sausage 6 slices soft hearty white bread One 8-ounce package shredded Cheddar cheese 8 large eggs 2 cups milk 1 teaspoon dry mustard 1/4 teaspoon salt 1/2 teaspoon seasoned pepper Directions Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with nonstick cooking spray. In a large skillet, cook the sausage over medium heat, stirring frequently, until browned and crumbly, about 10 minutes; drain well on paper towels. Cut and discard the crusts from the bread. Cut the slices in half, and arrange in a single layer in the prepared baking dish, cutting pieces to fit as necessary to cover the bottom of the dish. Sprinkle with the sausage and cheese. In a large bowl, whisk together the eggs, milk, mustard, seasoned salt and pepper; carefully pour the mixture over the cheese. Bake casserole until set and golden, about 40 minutes. Let stand for 10 minutes before serving.

Pineapple coconut cake

Ingredients 1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare 1 (20-ounce) can crushed pineapple 1 1/3 cups sugar 1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare 1 1/2 cups heavy cream 1 cup flaked, sweetened toasted coconut Directions Preheat oven to 350 degrees F. Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside. Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

Pasta with Tomato and Basil

Ingredients 3 tablespoons extra-virgin olive oil 1/2 cup finely chopped onion 1/4 teaspoon crushed red pepper flakes 1 can (14.5 oz) plain or fire roasted diced tomatoes, undrained 1 clove garlic, finely chopped 1/4 teaspoon coarse salt 8 oz uncooked angel hair pasta 1/4 cup chopped fresh basil leaves 1/2 cup shredded Parmesan cheese Directions 1 In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and red pepper flakes; cook 5 minutes, stirring frequently, until onion is tender. Add tomatoes, garlic and salt. Heat to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally. 2 Meanwhile, cook pasta as directed on package. Drain; place in serving bowl. Pour tomato mixture over pasta; toss gently to coat. Add basil, cheese and remaining 1 tablespoon oil; toss.

Cheesy Tater Tot Skillet Dinner

Ingredients 1lb lean ground beef 1 pouch (9 oz) Progresso Recipe Starters creamy three cheese cooking sauce 3/4 cup frozen sweet peas 1 cup shredded Colby-Monterey Jack cheese blend (4 oz) 1/2 bag (28-oz size) frozen mini tater tots Directions 1 Heat oven to 425°F. 2 In 10-inch cast-iron skillet, cook beef over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in cooking sauce. Layer frozen peas and cheese on top of beef mixture. Top with even layer frozen potato nuggets. 3 Bake about 20 minutes or until potato nuggets are crispy and golden brown and mixture is bubbling.

Slow cooker enchiladas

Ingredients 1 pound ground turkey or beef 1 cup chopped onion 1/2 cup chopped green pepper 1 can (16 ounces) pinto or kidney beans, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained 1 can (10 ounces) diced tomatoes and green chilies, undrained 1/3 cup water 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup (4 ounces) shredded sharp cheddar cheese 1 cup (4 ounces) shredded Monterey Jack cheese 6 flour tortillas (6 inches) Directions In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.

Crock Pot Cheesy Chicken, Bacon and Tater tot Bake

Ingredients 1 (32 ounce) bag tater tots 3 ounce crumbled bacon pieces 1 lb skinless chicken breasts 1½ cups grated colby cheese 1½ cups grated monterey jack pepper cheese ¾ cup milk salt and pepper Instructions Grease the bottom of the crock pot Layer ½ the tater tots on the bottom of the pot Sprinkle ½ of the bacon pieces on top of the tater tots Combine the two cheeses, and sprinkle ⅓ of it over the bacon and tots Top cheese with the chicken breasts Sprinkle chicken with salt and pepper to taste Top chicken with another ⅓ of cheese Sprinkle with other ½ of the bacon pieces Add remainder of the tater tots Top with final ⅓ of the cheese Pour milk over the top Set crock pot to high and cook 3-5 hours

My New Favorite Whole Wheat Bread Recipe

• 3 cups warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 1/3 cup honey
• 5 cups bread flour
• 3 tablespoons butter, melted

• 1/3 cup honey
• 1 tablespoon salt
• 3 1/2 cups whole wheat flour
• 2 tablespoons butter, melted

Directions

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Peanut Ginger Chicken with Mango Salsa and Coconut Rice

It looks a little intimidating with all the steps, but I promise it comes together really easily if you follow these steps!!

Step 1 – make the marinade the night before or that morning and put the raw chicken in it.

Step 2 – chop up the mango and cucumber and mix up the salsa that afternoon.

Step 3 – just before dinner, put the rice on to cook.

Step 4 – cook the chicken.

Peanut-Ginger Chicken Marinade

6 boneless, skinless chicken breasts (I prefer using most of a 3-lb bag of defrosted chicken tenderloins)

½ cup boiling water

½ cup creamy peanut butter

¼ cup bottled chili sauce

3 T. soy sauce

2 T. olive oil

2 T. vinegar

1 T. grated fresh ginger or 1 t. ground ginger (I use fresh)

In a medium mixing bowl, gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger. Add chicken; stir to coat it with marinade. Chill in refrigerator for at least 12 hours.

Mango Salsa

1 cup chopped fresh mango

1 cup peeled, seeded, and diced cucumber

3 ½ T. sugar

1 T. canola or olive oil

1 T. vinegar

1 T. lime juice

½ c. fresh cilantro, chopped

In a medium mixing bowl, combine chopped mango, cilantro, cucumber, sugar, olive oil, vinegar, and lime juice. Cover and chill in refrigerator for at least 1 hour or up to 2 hours.

Coconut Rice

2 c. coconut milk

1 ½ c. white rice

1 c. water

3 ½ T. sugar

½ t. salt

Combine the coconut milk, rice, water, sugar, and salt for the rice in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and keep warm until serving. (You can also use your rice cooker.)

To Serve

At dinner time, grill the chicken. Or, in my case, I layered the chicken in a broiler-safe pan lined with tin foil (I spooned the excess marinade over the chicken) and put it 10-12 inches under the broiler for 5-7 minutes on both sides. The chicken should have slightly blackened edges.   Chicken baked this way always turns out moist and tender for me. Serve chicken with the mango salsa over the hot coconut rice. Makes 6 servings.