Mom's Festive Broccoli Cauliflor Salad

Grandma made this salad and it was so yummy. I'm glad she was willing to share the recipe.

Veggies
1 bunch broccoli
3 c cauliflower
1 med green pepper
2 med carrots cut thinly
1/2 thin sliced red onion
1/2 c olives sliced
1/2 c. cubed chedder cheese
Sauce
1 c mayo
1/2 c ranch dressing
1/2 tsp. garlic powder
1/2 tsp. dill weed
1/2 c sun flower seeds
1 tsp/ Italian seasoning

Cut up all veggies. Mix Sauce ingredients together in separate bowl and pour over vegetable mixture. Stir and enjoy.

Quick and Easy Creamy Tomato - Basil Soup

I had a little boy ask me for Red soup so this is what I found. I had no cans in the pantry but I have a freezer full of tomatoes so I thought I could make this work. And I did. I will be using this again.

Ingredients

• 3 tablespoons olive oil
• 2 red onions, chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups good-quality chicken stock
• Kosher salt
• Freshly ground black pepper
• 3/4 - 1 cup heavy cream
• 1 bunch basil, torn into small bite-size pieces
• Parmesan cheese, for garnish

Instructions

 

Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions and season generously with Kosher salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.

Stir in the tomatoes and chicken stock. Season generously with Kosher salt and freshly ground black pepper. I like to use about 1/2 tablespoon of black pepper, which gives a little kick to the soup. Bring the soup to a boil, then lower heat to maintain a simmer for at least 15 minutes. You can feel free to leave it longer if you forget about it. I have.

Purée mixture using an immersion blender or carefully transfer soup to a blender. If using a blender, return mixture to the pot.

Stir in the cream and basil and let simmer for at least 15 minutes, although I like to leave it for a bit longer so it can reduce down to a thicker consistency.

Serve immediately, topped with freshly grated Parmesan cheese (I highly recommend using Parmigiano-Reggiano for its superior quality), a little sprinkle of black pepper, and a chiffonade of basil.

 

original post: http://sharedappetite.com/quick-and-easy-creamy-tomato-basil-soup/

Baked Parmesan Chicken Wings

Doesn't this look good?!?!

I found this recipe and thought we just have to try this.
I'm so glad we did. Rob and I loved it. the kids all had one piece and where done. Good, more for me.

Ingredients:

1 teaspoon dried oregano1 teaspoon dried rosemary1/2 teaspoon ground cumin1 teaspoon kosher or sea salt (1/2 tsp table salt)2 1/2 pounds chicken wings2 tablespoons extra-virgin olive oil (or melted butter)2 tablespoons minced fresh basil2 garlic cloves, finely minced1/4 cup grated parmesan cheese1/2 teaspoon seasoning salt (like Lawry's)1 cup blue cheese dressing1-2 teaspoons Dijon mustard (or to taste)

Directions:

1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.
2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.
3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)
4. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.

the original site: http://www.steamykitchen.com/7055-baked-parmesan-garlic-chicken-wings.html

Potato Ham Chowder

I found this recipe today and decided to give it a go. It is a keeper.

 

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Yield 4 servings ( it fed my family and I still have enough for my lunch tomorrow)

A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!

Ingredients

• 4 slices Jones Dairy Farm Sliced Bacon, diced
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1 1/2 cups frozen corn kernels
• 2 teaspoons fresh thyme leaves
• 2 tablespoons all-purpose flour
• 3 1/2 cups milk, or more, as needed
• 2 russet potatoes, peeled and cubed
• 1 (7-ounce) package Jones Dairy Ham Steak, diced
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed.
• Serve immediately, garnished bacon, if desired.

Original site is here: http://damndelicious.net/2013/12/16/potato-ham-chowder/

Apple Pie

I got this recipe from my coworker, Trina. She said it is called Grandma Ople's Apple Pie. It is delicious.

Ingredients:

1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/2 cup white sugar 1/2 cup packed brown sugar 1/4 cup water 8 Granny Smith apples - peeled, cored & sliced I added 1 tsp cinnamon

	1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
	2. Meanwhile, place the bottom crust in your pan. Mix cinnamon with apple slices and fill crust with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Use pastry brush to spread sauce over lattice (It browns nicely).
	3. Bake 15 minutes at 425 degrees. Reduce the temperature to 350, and continue baking for 35 to 45 minutes.

Monster Pie

 Also known as Monster Snickers Pie

The girls got this recipe from the demo kitchen that they attend with grandma once a month. It is very sweet with a cookies crust and chocolaty goodness.It was a success at Thanksgiving. Recipe makes 2 pies. Crust: 1½ cups creamy or chunky peanut butter 1 cup packed light brown sugar 1 cup granulated white sugar 8 tablespoons (1 stick) unsalted butter, softened (I used Crisco) 3 large eggs 1 tablespoon vanilla extract 4½ cups old fashioned oats 2 teaspoons baking soda 1 cup milk chocolate chips 1 cup chopped Snickers candies (about 10 Fun Size Bars, cut into eighths) Filling: 2 c milk chocolate chips 1 c heavy cream ½ c chopped peanuts, divided 1 c caramel , divided Garnish (optional): Whipped cream Additional caramel sauce Additional chopped Snickers Instructions Crust: Preheat oven to 350°F. Spray two pie pans with nonstick cooking spray (I used metal pie pans). In a large bowl or the bowl for a stand-up mixer, combine the peanut butter, brown sugar, white sugar, and butter. Use an electric mixer or stand mixer, cream together until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Stop the mixer, and gently stir in the chips and chopped Snickers. Divide dough between the two prepared pans. Press into the pans, push down in the middle, and form a lip for the crust. Bake for 25-30 minutes, or until almost set. Do not overbake. Cool to room temperature. Filling & Assembly: While the crust is cooling, prepare the milk chocolate ganache by heating the heavy cream on the stove or in the microwave just to a simmer. Pour over the chocolate chips and stir until smooth. Cool slightly. Sprinkle ¼ c peanuts over each crust. Pour ½ c caramel over each crust. Divide the chocolate ganache between the pies, over the caramel layer. Place the pie in the refrigerator until set. Garnish as desired. If you like, warm each piece slightly in the microwave before serving.

Nutella White Chocolate Chip Cookies

1/2 cup butter

1 cup dark brown sugar

1/2 cup of Nutella

2 eggs

2 tsp vanilla

2 1/4 cup flour

1/4 tsp. salt

1/2 tsp. baking soda

1 cup white chocolate chips

Preheat oven to 350 degrees.

Melt the butter and let cool. (I used Crisco and did not melt it)

Add the brown sugar and mix well. Stir in the Nutella and vanilla. Add eggs and mix well.

Add the flour, salt, and baking soda. Mix just until it is combined. Stir in the white chocolate chips.

Scoop tablespoon size dough onto cookie sheet

Bake about 15 minutes. Cool on a cooling rack.

Makes 3 dozen

Recipe found using Pinterest and directed to www.justaspoonfulof.com