Lemon Dream Salad

Is it a salad or a dessert? I have been making this recipe for many years.  It is great for Easter, a spring dinner or a summer picnic. This salad is pretty served in a clear glass bowl.  As a dessert, you can serve it in individual glass dishes topped with a few raspberries, strawberries, blueberries or a twist of lemon. This is a family favorite!

1 pint (2 cups) Heavy Whipping Cream, whipped to stiff peaks. (see Note below)

2 TBS powdered sugar (only if you are using the Heavy Whipping Cream)

1 can (22 oz) Lemon Pie Filling

2 cups miniature marshmallows

1 can (15 oz) Mandarin Oranges, well drained

Place the Heavy Whipping Cream with the powdered sugar in a mixing bowl.  Whip until you reach stiff peaks.  Set aside.

In your serving bowl, combine the pie filling and marshmallows. Gently stir in the oranges making sure you don't break them up too much. 

Gently fold in the Whipped Cream.  Continue to fold the ingredients until you no longer see streaks of pie filling and cream.  Again, make sure you don't break up the oranges too much.

Refrigerate 1-2 hours before serving.  

 

Note:

You may add 2 TBS of powdered sugar to stabilize and sweeten the whipped cream, if you wish. Or you can use an 8 oz tub of Cool Whip instead of the heavy whipping cream. No need to use the powdered sugar if you are using the Cool Whip.

You may refrigerate the salad overnight; however, the marshmallows will absorb the moisture from the salad and they will become soft and fluffy. Refrigerate to your preference.

Optional Ingredients:

You may also add a 20 oz can of crushed pineapple (very well-drained) and/or a 1/2 cup of flaked coconut.

Serves: 6 - 8

Eileen

Pimento Cheese

Pimento Cheese has always been a favorite of mine, especially since I’ve never met a cheese I didn’t love. I like to mix up a batch of this for the holidays, but honestly, it’s just as perfect on an ordinary afternoon when I want a little treat. It’s simple, satisfying, and always hits the spot.

One 3-ounce package cream cheese, softened

1 cup grated sharp Cheddar cheese

1 cup grated Monterey Jack cheese

1/2 cup mayonnaise

1/4 tsp salt

1/4 tsp black pepper 

1/4 tsp garlic powder 

1/4 to 1/2 tsp chili powder (optional, this is my addition)

1 tsp grated onion (optional)

2 to 3 TBS mashed pimentos

With an electric mixer, beat cream cheese until fluffy.  

Add remaining ingredients and beat until well blended.

Taste and add more black pepper or garlic powder if you wish.

Note:  Cheese is always best if you grate it yourself from a block instead of using pre-shredded cheese from a bag. The pre-shredded cheese has anti-caking powder added to it.

Makes approximately 2 1/2 to 3 cups

Source:  The Lady & Sons Savannah Country Cookbook, Paula H. Dean

Kimberly

Blueberry Sour Cream Coffee Cake

This easy Blueberry Sour Cream Coffee is perfect for breakfast, an afternoon snack or a dessert after dinner.  The sour cream keeps the cake moist and the blueberries add a delicious burst of sweetness.  A sweet frosting piped or drizzled over the top adds another layer of deliciousness. 

1/2 cup butter

3/4 cup granulated sugar

1/4 cup light brown sugar

1 tsp vanilla

2 eggs

1 cup sour cream

3 cups flour

1 tsp baking soda

1 tsp baking powder

1 1/2 cups fresh blueberries, divided

Read directions below very carefully before adding the blueberries as they do not get mixed into the batter. Also, if you are using frozen blueberries, do not thaw them to avoid turning your cake batter blue.

Streusel filling:

5 TBS salted butter, melted

3/4 cup brown sugar

1 1/2 tsp cinnamon

Preheat oven to 350F degrees.

Cream butter and sugars.  Add in vanilla, eggs and sour cream and mix well until completely smooth. Mix in flour, baking soda and baking powder.  Set aside.

In another small bowl, combine the streusel filling and set aside.

Prepare bundt pan by spraying with non-stick cooking spray.  Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.

Spread the streusel filling out into the indented batter.  Top with half of the blueberries (3/4 cup).

Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter.  Top with the last remaining 3/4 cup of the blueberries.

Bake in a 350F degree oven for 45-55 minutes.  Let the cake cool in the pan for about 10-15 minutes (not any longer than that).  Remove cake to a wire rack so it can cool completely before adding any topping.  

Top with a vanilla or cream cheese frosting or glaze or you can sift powdered sugar over the cake, whichever you prefer.

Serves 10

Source: 3boysandadog.com

Janice

Creamy Salmon Piccata

This Creamy Salmon Piccata is a quick and easy dish to make for a busy weeknight dinner and yet impressive enough for weekend dinner guests. The sauce is rich, smooth, and with capers and dill, it pairs perfectly with something simple like angel hair or orzo — just spoon a little extra sauce over the pasta to bring it all together. It’s easy to round out the meal with a side salad or roasted or steamed vegetables such as asparagus, broccoli, or green beans. And if capers or dill aren’t your thing, this recipe is flexible enough to adjust to your taste. I did not have capers on hand so I left those out this time. You can even make this sauce and serve over the top of a chicken breast.

4 (6 oz) skinless salmon fillets

1 TBS olive oil

salt and freshly ground pepper

Sauce:

1 TBS minced garlic (3 cloves) 

1 1/4 cups low-sodium chicken broth

2 tsp cornstarch

1 TBS low-sodium chicken broth 

1/3 cup heavy cream

1 TBS butter

2 TBS fresh lemon juice

1 TBS minced fresh dill

Garnish:

2 TBS capers, rinsed

1 TBS minced fresh parsley

Let the salmon rest at room temperature for 10 minutes.

Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat.  Add olive oil.

Pat salmon dry with paper towels.  Season both sides lightly with salt and pepper.

Place in skillet and sear until bottom is golden brown, about 4 minutes.  Carefully flip then continue to cook until salmon is cooked through, about 2 to 3 minutes longer.

Transfer salmon to a plate and cover with foil to keep warm, leave about 1 tsp oil in skillet.  Add garlic and sauté just until golden brown, about 20 seconds.

Pour in 1 1/4 cup chicken broth and let simmer until broth is reduced by half about 4 minutes.  Meanwhile, in a small bowl whisk together 1 TBS chicken broth with cornstarch.

While whisking, pour cornstarch mixture into reduced broth mixture.  Cook and stir until thickened, about 1 minute.

Stir in cream, butter, lemon and dill.  

Remove from heat, return salmon to skillet. Spoon sauce over salmon.  Sprinkle with capers and parsley.  Serve immediately.  

(Instead of returning the salmon to the skillet, you may also plate the salmon on individual plates and spoon the sauce and garnish each individually)

Serves 4

Source:  cookingclassy.com

Susan

Barbecued Ribs (Slow Cooker)

I have been making this recipe for many years. When I asked my kids what they would like for dinner, my daughter would request this recipe.  I was happy to make it since it was so easy.  Perfect for a weeknight dinner. This is still one of her favorite meals.

5 lbs boneless beef short ribs or pork spareribs (If using bone-in ribs, you may want to use 6-7 lbs)

1/2 cup ketchup

2 TBS brown sugar

1 TBS Worcestershire sauce

1 tsp hot sauce

2 TBS vinegar 

1/4 tsp salt

1 tsp dried minced onion

Place ribs on a rack in a baking pan.  Brown at 400 degrees F for 15 minutes; turn and brown on the other side for 10-15 minutes.  Drain fat and place ribs in a slow cooker.  Combine remaining ingredients; pour over ribs.  Cover and cook on low for 5-6 hours or until tender.

You can brown the meat and pour the sauce over the ribs and refrigerate overnight.  In the morning, add the meat and sauce to the slow cooker.

Serves 6

Eileen

Nutty French Toast

This breakfast dish is so easy to make.  I like that you prep this dish the night before and refrigerate it to bake in the morning.  I made the butter and brown sugar mixture the night before and left it on the counter, so it stayed soft. 

12 slices French bread (sliced 1" thick)

8 eggs

2 cups milk

2 tsp vanilla

1/2 tsp ground cinnamon

Topping:

3/4 cup butter, softened

1 1/3 cups packed brown sugar

3 TBS dark corn syrup (I used 2 TBS light corn syrup and 1 TBS Molasses)

1 tsp cinnamon (my addition)

1 cup chopped walnuts (I used pecans)

Place bread into a greased 9" x 13" baking dish.  In a large bowl, beat eggs, milk, vanilla and cinnamon; pour over the bread.  Cover and refrigerate overnight.  Remove from the refrigerator 30 minutes before baking.  Meanwhile, in a bowl, cream together the butter, brown sugar, syrup (molasses if using) and cinnamon until smooth; spread over the bread.  Sprinkle with nuts.  Bake, uncovered at 350 degrees F for 1 hour or until golden brown.

Serves 6-8

Source:  Quick Cooking (Taste of Home)

Kimberly

Corn Bread Casserole

I was looking for a side dish to serve with tacos using ingredients that I had on hand and found this recipe.  This would also be delicious served with chili.

1 can (15.25 oz) whole kernel corn, drained

1 can (14.75 oz) cream-style corn

1 pkg (8.25 oz) corn bread/muffin mix

1 egg

2 TBS butter, melted

1/4 tsp garlic powder

1/4 tsp paprika

In a large bowl, combine all ingredients.  Pour into a greased 11" x 7" baking dish.  Bake, uncovered, at 400 degrees F for 25-30 minutes or until the top and edges are golden brown.

Makes 6-8 servings

Source:  Quick Cooking (Taste of Home)

Kimberly

Speedy Salmon Patties

I was looking for a quick summer meal that didn't require me to use the oven.  This recipe was so quick and delicious.  I topped these salmon patties with a remoulade sauce. 

1 can (12 or 14.75 oz) salmon*, drained

1/3 cup finely chopped onion

1 egg

5 saltine crackers, crushed

1/2 tsp Worcestershire sauce

1/4 tsp salt (use 1/8 tsp if using Old Bay Seasoning)

1/8 tsp pepper

1/4 tsp Old Bay Seasoning (my addition)

2 tsp butter (used to fry patties, do not mix in with salmon)

In a bowl, combine the first eight ingredients; mix well.  Shape into six patties.  In a skillet, fry patties in butter over medium heat for 3-4 minutes on each side or until heated through. 

* Salmon in the 12 oz cans has already been boned and skinned.  If using a 14.75 oz can, remove the bones and skin after draining.

Makes 3 servings

Source:  Quick Cooking (Taste of Home)

Kimberly

Remoulade Sauce

This sauce was delicious served over salmon patties and tuna steaks.  You could also serve this sauce with crab cakes, French fries, veggie burgers or hamburgers.

1/2 cup mayonnaise

1 TBS Dijon mustard

1 tsp hot sauce

1/2 tsp paprika

2 cloves garlic, grated

1 green onion, finely chopped

1 tsp lemon juice

1 tsp horseradish

1/8 tsp onion powder

Pinch of cayenne pepper

Whisk all ingredients in a bowl.  Refrigerate for at least one hour. 

Janice

Eileen's Rhubarb Pie

When it is rhubarb season, I always make a rhubarb pie.  I love the sweet and tangy flavor of the rhubarb. My family looks forward to this pie every year.  

Prepare pie dough for a double crust pie.  See "Eileen's Pie Crust" recipe for a delicious flaky pie crust.

6 cups rhubarb, chopped

1 3/4 cups sugar

1/4 tsp salt

1/2 tsp cinnamon

2 TBS quick tapioca

1/3 cup flour

2 TBS butter, add to top of pie filling

Preheat oven to 450 F.

Mix all ingredients, except butter, together; let stand 15 minutes.

Pour rhubarb filling into pie pan lined with the bottom pie crust.  Dot the 2 TBS butter on top of the rhubarb filling.  Cover with top pie crust and crimp edges.  Cut slits in the top pie crust so the steam can escape.  Cover the edge of the crust with foil for the first 30 minutes of baking.  

Bake at 450 F for 15 minutes.  Reduce oven temperature to 350 F and bake for an additional 30 minutes.

Let the pie cool before eating.  Enjoy!

Eileen

Sausage and Root Vegetable Sheet Pan Supper

This is a quick and easy recipe, perfect for a weekday meal.  Use your favorite sausage and root vegetables when making this recipe. I used Polish sausage and it was delicious. 

1/2-pound Brussels sprouts, trimmed and halved

2 parsnips, peeled and cut into wedges

2 sweet potatoes, peeled and cut into wedges

2 medium red onions, quartered

3 TBS olive oil

1/2 tsp dried sage (I used 1 tsp of Italian Seasoning instead)

2 TBS kosher salt

1 tsp black pepper

8 Italian sausages

Preheat oven to 375 F.

Scatter the vegetables on to a sheet pan.  Drizzle with the olive oil and sprinkle with the sage (or Italian Seasoning), salt and pepper.  Toss everything together.

Lay the sausages on top of the vegetables.  Roast until the sausages are cooked through and the vegetables are tender, about 40-45 minutes.

Serve a couple of sausages on a plate along with the delicious vegetables.

Makes 4 generous servings

Source:  The Pioneer Woman Cooks Come and Get It!

Kimberly

Lemon and Garlic Chicken - Sheet Pan Supper

I was looking through some of my many cookbooks trying to find some quick meals to make.  When I saw this recipe with 40 cloves of garlic, I knew that I had to make this for dinner.  It is so easy and so delicious!  Make sure you serve this with the crusty bread spread with some of the roasted garlic.

12 chicken legs or thighs (bone in and skin on)

40 garlic cloves*

Kosher salt

black pepper

olive oil for drizzling

2 lemons

Crusty Bread for serving

Preheat oven to 400 F.  

Arrange the chicken and garlic on a sheet pan.  Sprinkle with salt and pepper and drizzle with olive oil.  

Squeeze the juice of one lemon over the chicken.  Cut the other lemon in wedges and place them around the pan.

Roast the chicken until cooked through, about 40-45 minutes.  Move the garlic around once or twice during roasting to prevent the garlic from burning.  After this was done cooking, I put it under the broiler for a few minutes to get the chicken and garlic a little more brown.

Spread the roasted garlic on the crusty bread.

*Tip:  I bought a bag of pre-peeled garlic cloves to make this recipe, and it worked just fine.  Make sure you use at least 40 (or more) cloves of garlic.  It isn't too much!

Makes 6 servings

Source:  The Pioneer Woman Cooks Come and Get It!

Kimberly

Spinach and Swiss Quiche

I was craving a spinach and Swiss quiche but couldn’t find a recipe that sounded just right—so I created my own. This recipe is simple to prepare, and it is quite versatile.  You can add any ingredients that you prefer.  See my suggestions below.

Quiche is a good option for breakfast, brunch, or a light dinner.  It goes well with a fresh lettuce salad, fruit, roasted potatoes, hashbrowns, a warm muffin or croissant.

1 refrigerated piecrust (a box of Pillsbury piecrust contains 2 crusts in a 14-ounce package)

5 large eggs

2 cups (1 pint) Half & Half or heavy cream

1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

16 oz frozen chopped spinach, thawed and squeezed dry

1/4 cup chopped raw onions or 1/2 cup of onions sautéed in butter until softened

8 ounce can of mushrooms, drained and dried with a towel

8 ounces (2 cups) Swiss cheese, shredded

paprika

dried (or fresh) parsley

Note:  Instead of mushrooms, you may also use a can of artichokes in water (drained) or cooked bacon or ham.

Heat oven to 425F.  Slightly roll out the pie crust and place into a 9-inch pie plate, crimping the edge.

In a medium size bowl, whisk together the eggs, Half & Half, garlic powder, salt and pepper.  Set aside.

  

Thaw the spinach and use a clean towel or a thick layer of paper towel to squeeze out as much of the water from the spinach as possible. Sprinkle the spinach in the bottom of the pie crust, making sure to break up the clumps.  Sprinkle with the onions, then the mushrooms and lastly, the shredded cheese.

Gently, pour the egg mixture evenly over the ingredients in the pie pan. With your fingertips, gently poke down the cheese a little to make sure it is fully covered with the egg mixture. 

Sprinkle with paprika and dried or fresh parsley, to add a little color.

Place the quiche in a 425F oven and bake for 10 minutes.

Reduce heat to 350F and continue to bake 35 more minutes, until quiche is puffed and browned (cover with foil if it is browning too quickly). 

Let stand 5 minutes before slicing and serving.

Note:

You may consider baking two quiche and freezing one to have on hand for another meal. To freeze the second quiche, I cut the already baked and cooled quiche into 8 serving portions and freeze one or more pieces together in a plastic or glass container. Now you have a quick breakfast or dinner for another night. Just thaw overnight and reheat in the microwave or air fryer.

Serves 8

Janice

Italian Pasta Salad

This salad works in just about any setting—summer picnics, potlucks, a quick lunch, or whenever you need something simple to round out a meal. It’s flexible enough that you can swap in whatever ingredients you have on hand, and the amount of Italian dressing is entirely up to you.  This makes a lot of pasta for a large gathering.  If you are making this for a smaller family, you may want to make a half of the recipe.

 

1 box (1lb) Rotelle (corkscrew) pasta (or bow-tie or any other hearty pasta you wish to use)

1 8oz block of cheese:  Cheddar, Colby Jack or Mozzarella or any combination of cheese. Cut into small pieces

1 cup pepperoni slices, cut into quarters

1 cup black olives, sliced

1/2 cup orange bell pepper (about a half of a pepper), cut into small pieces

1/2 cup red bell pepper (about a half of a pepper), cut into small pieces

3/4 cup red onion, cut into small pieces

1 1/2 cups freshly grated Parmesan cheese (not the cheese in the green can)

1 or 2 (16 oz) bottle(s) Olive Garden Italian dressing

Boil water and add pasta, cook according to package directions.  Pasta should be al dente (slightly firm, not mushy).  Drain pasta and run cold water over the pasta in a colander.  Drain well.  Take several pieces of paper towel and toss it around in the bowl to get the excess water off of the pasta.  Does not need to be totally dry.  Set aside.

In another large bowl, combine the remaining ingredients.  Gently toss in the bowl to completely combine the ingredients.  Add the cooked and cooled pasta and gently toss again.

You may want to use more than one bottle of dressing, depending on how many ingredients you added to the salad and how much dressing you prefer.

Place salad in a 4-quart serving bowl.  Cover and refrigerate for several hours before serving.  Give the salad one more gentle stir just before serving.

Other suggested ingredients you may wish to add:

raw broccoli, cut into small pieces

raw cauliflower, cut into small pieces

green onions

cherry tomatoes, whole

fresh basil

Makes 4 quarts (16 cups)

Mark and Marianne

Roast Beast

I remember my Grandma Miller making this delicious and tender roast beef for dinner.  I am so glad I have the recipe so that our family can continue to enjoy it.

3.5 pound beef sirloin tip roast

3-4 onions, sliced (or as many as you would like)

1 pkg. dry onion soup mix

flour & milk to thicken gravy

Preheat oven to 350 F.

Place beef roast in roasting pan and add sliced onions to the top of the roast and around the sides of the roast.  Cover the pan and cook at 350 F for 3 to 3 1/2 hours or until tender.  (Or you can cook the meat for 1 hour at 300 F, 1 hour at 275 F and 1 1/2 hours at 250 F.)

Take the pan out of the oven and let the beef cool.  Place the covered pan in the refrigerator overnight.

The next day, take the pan out of the refrigerator and skim the fat off the meat and broth.  Remove the roast from the pan and slice it thin.

Put the pan on the stove and heat on low.  Whisk in milk and flour to thicken the gravy.  If you would like more gravy, you can add an Au Jus packet or beef Better than Boullion and water according to the directions. 

Add the sliced beef and onions to a crock pot and pour the gravy over the top to cover the meat.  Heat on low for 3-4 hours to reheat. 

Serves:  8

Marianne & Mark

Sourdough Artisan Bread

I have had very good success with this sourdough recipe.  If this is your first time making sourdough bread, I recommend watching a few videos to learn the techniques of making sourdough.  This bread is so good, I double the recipe when I make it.  I slice one loaf and then freeze it. That way I always have some on hand.

1 Loaf

325 g water

100 g active starter

485 g bread flour (or high protein all-purpose flour)

10 g salt

2 Loaves

650 g water

200 g active starter

970 g bread flour (or high protein all-purpose flour)

20 g salt

Mix water and starter together.  Add in flour and salt, mix until no dry spots remain.  I mix by hand using a dough whisk.

Cover bowl with a tea towel or plastic wrap and rest 1 hour.

Do three rounds of stretch and folds, resting 30 minutes between each.

Place dough, seam-side down, in the bowl and cover with a tea towel or plastic wrap.  Bulk ferment on the counter in a warm place for 4-6 hours or until jiggly with bubbles.

Shape dough into a ball and cover with a bowl.  Let rest on the counter for 20 minutes.

Place a banneton liner or a piece of paper towel in the banneton and sprinkle with flour.  Do a final shape and place dough, seam-side up, in the prepared banneton.  Cover and refrigerate overnight or up to 48 hours.

Place either steel bread pans (for double pan baking) or a Dutch oven in the oven.  Preheat the oven to 450 F for 30 minutes if using bread pans or 45 minutes if using a Dutch oven.  (I do not use aluminum non-stick bread pans because I don't think they can handle the 450 F heat.)

Sprinkle the dough in the banneton with a little bit of flour (this will be the bottom of the loaf of bread).  Put a piece of parchment paper over the bottom of the dough and gently flip the banneton over and put the dough on the counter.  Score the dough about 1 inch deep to allow the dough to expand while baking.  

Double Loaf Pan Method:  Remove pans from oven and place one ice cube in the bottom and place dough on the parchment paper gently in the hot pan.  Place the second loaf pan on top and put in oven.  Bake covered for 35 minutes.  Remove top pan and bake an additional 5 minutes.  Remove bread from pan and remove parchment paper from the bottom.  Place bread on the oven rack and bake an additional 5-10 minutes or until the internal temperature reaches 205 F.  Place on wire rack to cool completely before slicing, about 1 hour.

Dutch Oven Method:  Remove Dutch oven from oven and place one ice cube in the bottom and place dough on the parchment paper in the hot Dutch oven.  Place the lid on the Dutch oven and bake covered for 35 minutes.  Remove the lid and bake an additional 5 minutes.  Remove the bread from the Dutch oven and place bread on the oven rack and bake an additional 5-10 minutes or until the internal temperature reaches 205 F.  Place bread on wire rack to cool completely before slicing, about 1 hour.

Source:  The Sourdoughhoe (Facebook)  (Make sure you try her bagel recipe!)

Kimberly

Lemon Blueberry Bundt Cake

There’s something about a Lemon Blueberry Bundt Cake that just feels perfect when the weather starts to warm up. The bright lemon and juicy blueberries make this cake taste like Spring! I served this cake for Easter dinner and it quickly disappeared. It is a perfect dessert for lemon lovers and one that I will definitely be making often.

For the cake:

2 cups fresh blueberries - tossed in 1 TBS flour

2 and 3/4 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3/4 cup unsalted butter (1 1/2 sticks), softened to room temperature 

2 cups granulated sugar

4 large eggs, room temperature

2 tsp vanilla extract

1/3 cup lemon juice

2 TBS lemon zest

1/4 cup canola or vegetable oil

1 cup full fat sour cream, room temperature

For the lemon glaze:

1 cup powdered sugar

2-3 TBS lemon juice

Pre-heat oven to 350F degrees.

To make the cake, add the blueberries and 1 TBS of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour.  Tossing the blueberries in flour prevents the blueberries from sinking to the bottom of your cake.  Set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In another large bowl, using an electric mixer, beat the butter and sugar for about 4 to 5 minutes until light and fluffy.

Mix in the eggs one at a time into the butter/sugar mixture until well combined, then mix in the vanilla.  Slowly mix in the lemon juice, lemon zest and the oil.

Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed.  Mix in each addition until just combined, making sure not to over mix the batter.  There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined.  Then add the blueberries and gently fold them into the batter until just combined.

Spray a 10-inch bundt pan well with nonstick cooking spray.  Pour the batter into the prepared bundt pan and evenly spread it around.

Bake at 350F degrees for 50-65 minutes or until a toothpick inserted into the cake comes out clean.  Check for doneness starting at 50 minutes.  You may need to cover loosely with foil, if needed, for the last 5 to 10 minutes of baking to prevent excess browning.

Remove from the oven and cool in the pan on a wire rack for 30 minutes, then gently invert the cake onto the wire rack to finish cooling.

To make the glaze:
In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain.  If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up.

Slowly, pour the glaze on top of the cooled bundt cake and allow to sit for about 10 to 15 minutes so the glaze can harden.  Enjoy!

Serves 12

Source:  livewellbakeoften.com

Kaitlin

Asian Broccoli Peanut Butter Salad

This salad is made with simple ingredients and an easy peanut sauce that is delicious.  I may double the sauce recipe next time.  You could even add cooked chicken or beef or tofu to make this a main dish and serve it over rice or quinoa.  So easy!  

If you are not familiar with edamame, it is a young immature soybean, that looks just like a peapod.  However, only eat the inner beans as the outer pod itself is fibrous and inedible.  These are usually found in a small bag in the freezer section of your grocery store, most likely already shelled. Edamame is a superfood that is packed with protein, fiber, vitamins and minerals.  They are often served as an appetizer at Japanese restaurants.  The edamame is served warm. You sprinkle them with sea salt and place the pod inside your mouth and bite down and pull the pod out between your teeth, leaving the inner beans in your mouth.  Delicious!

Salad ingredients:

3 cups frozen broccoli florets, thawed (or you may use fresh broccoli)

1 cup edamame, shelled and cooked

1/2 cup thinly sliced green onions

1/2 cup peanuts

1 batch peanut sauce (see recipe below)

sesame seeds (for garnish)

Peanut sauce ingredients:

1/4 cup natural peanut butter

1 TBS rice vinegar

1 TBS soy sauce 

1 TBS honey or agave nectar

1/8 tsp toasted sesame oil

1 to 2 TBS hot water, as needed to thin the sauce

To make the broccoli salad:

Heat a large pot of water until it is boiling.  Add in the broccoli florets and boil for 30 seconds.  Use a mesh strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process.  Drain.  Then add the remaining ingredients and toss until combined. Stir in the peanut sauce and stir until well coated.

To make the peanut sauce:

Whisk all ingredients together until combined.  If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire.

Serve immediately, garnished with sesame seeds if desired.

Serves: 4-6

Source:  gimmesomeoven.com

Janice

Shepherd's Pie

We’ve always enjoyed a good shepherd’s pie, so I finally decided to make one at home.  It’s an easy, all‑in‑one meal made with ingredients most of us already have in the kitchen. Shepherd’s Pie originated in England and is made of seasoned ground lamb, if made with beef, it is called Cottage Pie.  The pie consists of simmered meat, combined with vegetables, under a layer of mashed potatoes. As it bakes, the potatoes form a golden crust that makes the whole dish feel hearty and complete.  This would be good served with a small salad and a piece of crusty sourdough bread.  I am sure you will enjoy this dish as much as we did!  

Potato Topping:

2 lbs russet potatoes, peeled and cut into 1-inch thick pieces

3/4 cup heavy whipping cream, warm (you may use warm milk if you don't have cream)

1/2 tsp fine sea salt

1/4 cup parmesan cheese, shredded

1 large egg, lightly beaten

2 TBS unsalted butter, melted to brush the top 

1 TBS parsley or chives, chopped, to garnish the top

Pie Filling:

1 TBS olive oil

1 lb lean ground beef or ground lamb

1 tsp salt, or added to taste

1/2 tsp black pepper, plus more to taste

1 medium yellow onion, finely chopped (1 cup)

2 garlic cloves, minced

2 TBS flour, or cornstarch*

1/2 cup dry red wine, such as Pinot Noir, Merlot, Cabernet, Sauvignon, or use beef broth

1 cup beef broth (chicken broth is ok if that is what you have on hand)

1 TBS tomato paste

1 TBS Worcestershire sauce

1 1/2 cups frozen vegetables of choice: peas, carrots and corn

1/2 tsp salt

1/4 tsp black pepper

Instructions

How to Make Potatoes:

Place chopped potatoes in a large saucepan, cover with cold water and bring to a boil.  Cook until potatoes are tender (12-15 minutes); don't overcook potatoes.  Drain and mash potatoes in the same pot.

Add warm cream and 1/2 tsp salt (or to taste), then mash until smooth.  Lastly, mash in the parmesan cheese and beaten egg.

How to Make Shepherd's Pie:

Preheat oven to 400F degrees with a rack in the center.  Heat a large skillet over medium heat.  Add 1 TBS olive oil and ground beef.  Breaking up the beef with a spatula, then season with 1 tsp salt and 1/2 tsp black pepper and cook until the meat is just cooked through and no longer pink (about 5 minutes).

Add onion and sauté for 3 minutes to soften, then add minced garlic and stir another minute.  Sprinkle with 2 TBS flour and stir for 1 minute.  You'll see a film form at the bottom of your pan (*see notes below if using cornstarch).

Pour in wine, scraping the bottom to deglaze the pan for a minute.  Add beef broth, 1 TBS tomato paste and 1 TBS Worcestershire.

Add 1 1/2 cups of frozen veggies and bring to a light boil.  Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste.  Reduce the heat to a simmer, cover and cook for 10 minutes until the sauce is slightly thickened.

Transfer the meat and vegetable mixture to a deep pie dish or 11x7 or 9x9 casserole dish.  Scoop mashed potatoes over the top, then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn't bubble up. Drizzle 2 TBS melted butter over the top.

Place a sheet of foil under the casserole to catch any drips and bake at 400F degrees on the center rack for 25 to 30 minutes or until potatoes start to turn golden.  Cool 15 minutes before serving.

NOTES:

If you are using cornstarch, you will need to add it to the beef broth before stirring it into the sauce.

Instead of cooking the potatoes from scratch as directed in this recipe, you may use leftover mashed potatoes and just mix in the parmesan and egg.  You may also purchase ready-made mashed potatoes, which is located in the refrigerator or freezer section of the grocery store.

Instead of using wine, you may substitute all beef broth.

Make this ahead by assembling the pie, cool and cover within 2 hours.  Refrigerate for 4 days or until ready to bake.  You may also freeze by covering the casserole with foil and freeze for up to 2 or 3 months.  Thaw in the refrigerator overnight before baking.  Bake a refrigerated or fully thawed pie at 400F degrees for 30 to 35 minutes until internal temperature reaches 165F degrees.

Serves 8

Source:  Natashaskitchen.com

Cindy

Taco Casserole

I was watching Our Tribe of Many on YouTube and Sarah made this casserole.  It looked so good I decided to make it for dinner.  It was a hit.  My family told me I could make this again any time.  I like that it was easy to assemble and I usually have all of the ingredients on hand.

2 lbs ground beef

2 - 4 TBS taco seasoning (my addition)

2 cups cooked rice (white or brown)

1 can corn, drained and rinsed

1 can Rotel (original or hot)

1 can black beans, drained and rinsed

1 cup salsa

1 cup sour cream

1 1/2 cups shredded cheddar cheese

1/4 tsp black pepper

2 cups shredded cheddar cheese (for the top of the casserole)

Garnishes:

Black olives

green onions

tomatoes

cilantro

sour cream

Preheat oven to 350 F.  Spray a 9x13 baking dish with oil or cooking spray.

Cook ground beef in a large skillet until cooked through.  Drain grease.  Stir in taco seasoning.  Use as much or little seasoning as you would like.  I used about 2 TBS.  Next time I will probably use 3-4 TBS.

Stir in the remaining ingredients, except for the 2 cups of cheese that will go on top of the casserole.

Pour the casserole into the prepared baking dish.  Bake for 45 minutes or until hot in the center.  Take the casserole out of the oven and sprinkle the cheese over the top.  Return the casserole to the oven and bake for an additional 10 minutes or until the cheese is melted.

Top the casserole with your favorite garnishes.

I served this casserole with tortilla chips and additional salsa.  

Serves 8-10

Source:  Sarah Mwania-Our Tribe of Many (YouTube)

Kimberly

Holiday Chicken Wreath (Taco/Mexican)

This Mexican appetizer has a way of disappearing! I brought it to a family gathering, and by the end of the night the platter was empty. It’s simple and delicious.  It works just as well as a main dish if you want something easy and satisfying.  It’s the kind of recipe that brings people back for seconds—and then asks for the recipe.

*The cheese measurements are not exact in this recipe...."measure with your heart".  If you have at least 5 cups of cheese total, you should be o.k.

Filling:

4 cups cooked chicken, shredded (rotisserie chicken or cooked chicken breasts work well)

1 - 4oz can green chilis, drained

1/4 cup sour cream

1/4 cup mayonnaise

3 1/2 TBS taco seasoning (about 1 packet of seasoning) (season for your taste)

6 oz (about 1 1/2 cups) Mexican blend cheese, shredded

__________

2 cans Crescent roll dough

2 to 3 TBS melted butter

1/4 cup crushed Nacho Cheese Doritos

1/2 cup to 1 cup cheese, shredded

Garnish:

diced tomatoes

sour cream

shredded cheese

salsa

Pre-heat oven to 350 F degrees.

In a bowl, mix chicken, chilies, sour cream, mayonnaise, taco seasoning and cheese.  Set aside. If the mixture seems too dry, you may add a little more sour cream and/or mayonnaise.

On a pizza pan, or a baking stone, place your crescent rolls wide side to the center, narrow to the edge of the pan. Leave an opening to create a wreath. Place the 1st can of crescents all the way around the pan. Press down center all the way around. Take the 2nd can of crescents and place them between each of the other crescents that are on the pan, going all around the pan. Place the chicken mixture on top of the dough all the way around the inner portion of the wreath.

Sprinkle well with cheese...about another 1/2 cup or more of cheese.  Then take the tips of the crescents, wrap over chicken and tuck under the inside. 

Brush wreath all over with melted butter. Sprinkle crushed Doritos over the buttered wreath.  Top with an extra sprinkling of cheese.   

Bake at 350 degrees for 25 to 30 minutes or until golden brown.  

Slice and serve.  Top each piece with a sprinkling of tomatoes, a spoonful of salsa, a dollop of sour cream and extra cheese.  Enjoy!

Source: Farm Cooking with Nan

Todd