Sunday, June 28, 2015

Broccoli-Cauliflower Salad

I received this recipe from a lady in our church that catered my brother and sister-in-law's wedding.  It is delicious!  When making this recipe, make sure that you prepare it 24 hours in advance.











1 head broccoli, cut into pieces, peel and slice the stem
1/2 head cauliflower, cut into pieces
1/4 cup chopped red onion (more or less to your taste)
12 slices bacon, fried and broken into pieces
1 cup raisins
3/4 cup unsalted roasted sunflower seeds
1 cup shredded cheddar cheese
 
Dressing:
1 cup mayonnaise
3/4 cup sugar
2 TBS lemon juice

Mix the first seven ingredients together in a large bowl.

Combine the dressing ingredients and add to the vegetables.  Toss to mix.

Chill for 24 hours before serving.

Source:  Dawn B.

Janice

Honey Balsamic Dressing

I made this delicious salad dressing to go with the beautiful lettuce my sister gave me from her garden.  Very yummy! 











1 shallot (I used onion powder)
1/2 TBS whole grain mustard
1 TBS honey
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar

Combine all in a blender.  Store in the refrigerator for up to one week.

**I use a battery operated hand-held whisk that comes in very handy for mixing small batches of dressing.  It is also great for frothing milk for a fancy coffee drink or beating an egg.  Its a very useful kitchen gadget.

Makes about 1 1/2 cups

Source:  www.detoxinista.com

Janice

Sunday, June 21, 2015

Creamy Ranch Pork Chops and Potatoes (Slow Cooker)

This delicious pork chop dinner is a great meal to serve on a busy night when you just don't have time to cook. Mix together all of the ingredients and freeze.  When you are ready to make this dish, thaw the ingredients over night in the refrigerator and place in a slow cooker in the morning.  It can't get any easier!  If you don't wish to freeze before-hand, you may mix this up and cook the same day, as well. 











1 1/2 lbs boneless pork chops (about 4-6 chops, thick sliced)
6-8 medium potatoes, chopped into large pieces
1 lb. box of sliced mushrooms (my addition)
2 (10.75 oz each) cans cream of chicken soup
2 (1 oz each) packages dry Ranch dressing mix
1 cup milk
dried parsley to sprinkle on top, optional

In a bowl, mix together the soups, ranch dressing mix and milk.  Pour into a Ziploc gallon freezer bag.  Add pork chops, potatoes and mushrooms and seal the bag.  Freeze.

When ready to eat, remove bag from the freezer and thaw in the refrigerator for 24 hours. Cook on high for 3-4 hours or low for 6-7 hours.

Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops.  Sprinkle with dried parsley if you wish.

Source:  www.sixsistersstuff.com

Eileen

Quiche Lorraine

When I was a young teenager, the mother of the children I was babysitting occasionally had me start dinner for their family.   She would have the crust and all the ingredients prepared for this quiche so all I had to do was assemble and place in the oven.  That was over 35 years ago and I am still enjoying this wonderful quiche.











1 1/4 cups flour
1/4 tsp salt
1/2 cup butter (1 stick)
1/4 cup cold water
1 egg white
1 lb. cooked bacon, broken into small pieces
1/2 cup chopped onion
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
4 eggs, slightly beaten
1 pint Half and Half (2 cups)
dash of salt, black pepper and cayenne pepper
2 TBS chopped fresh parsley (dried is fine if you don't have fresh)

Preheat oven to 375 degrees.

Combine flour and salt.  Cut in butter with a pastry lender until mixture resembles course crumbs.  Gradually, add water; mix with a fork until blended. 

Line a quiche pan or a 9" pie pan with pastry.  Press into the bottom and up the sides of the pan, crimping the edges.  Brush the crust with one egg white. 

Combine bacon, onion and cheese; place in the crust.  Combine eggs, half and half, salt, black pepper and cayenne pepper.  Pour over the cheese mixture.  Sprinkle with parsley.

Bake at 375 degrees for 35 minutes or until the top has puffed and is golden brown.

Variation: substitute ham

Source:  Nancy H.

Janice

Homemade Italian Dressing

This zesty homemade Italian dressing is delicious on salads and also makes a great marinade.  It is very easy to make and tastes much better than bottled store-bought dressing.











1/2 cup extra-virgin olive oil or a neutral vegetable oil, such as canola or safflower
1/4 cup white wine vinegar, red wine vinegar or apple cider vinegar  (I used half apple cider vinegar and half red wine vinegar)
2 TBS water
2 tsp honey
1 tsp freshly squeezed lemon juice
3 TBS freshly grated Parmesan
3/4 tsp garlic salt
3/4 tsp dried parsley
3/4 tsp dried basil
1/8 tsp dried oregano
pinch of red pepper flakes
freshly ground black pepper, to taste

Measure all the ingredients into a jar with a tight-fitting lid.  Shake until well-blended and emulsified.  You may also whisk the dressing in a bowl or process the ingredients in a blender to combine.  Taste and adjust the seasonings, adding more salt and pepper if necessary.

Store any leftovers in a sealed container in the refrigerator.  Allow to come to room temperature and shake well before using.

Makes approximately 1 cup of dressing

Source:  www.fivehearthome.com

Janice 

Rhubarb Dream Bars

Our family loves rhubarb.  This is a delicious dessert with a sweet cookie crust.  A scoop of ice-cream served on the side would go perfect with this dessert.












Crust:
2 cups flour
3/4 cups powdered sugar
1 cup butter

Filling:
4 eggs, beaten
2 cups sugar
1/2 cup flour
1 1/2 tsp salt

4 cups rhubarb, thinly sliced


Preheat oven to 350 degrees.

Mix together the crust ingredients.  Press into a 9x13 pan.  Bake the crust for 10 to 15 minutes.  The crust will be very light in color.

Meanwhile, combine the eggs, sugar, flour and salt.  Beat together.  Fold in the rhubarb.

Spread the filling ingredients over the hot crust.  Return to the oven and bake another 40 to 45 minutes longer. 

Cool.  Cut into bars. 

Source:  www.dixieskitchen.com

Eileen