ginger oriental ramen noodle salad

Perfect for a quick yummy salad for a potluck or to compliment any meal.  Add grilled chicken to make it a complete meal!!

1/4 head purple cabbage, finely chopped
1/4 head green cabbage, finely chopped
1/4 head Napa cabbage, finely chopped
4 green onions, sliced
1 PKG Ramen noodles oriental or chicken, crushed
1 TBL BLACK sesame seeds

Mix together except the noodles and refrigerate an hour.

DRESSING:
2 TBL sugar
3 TBL Rice vinegar
1 TSP fresh grated ginger
1 TSP Mirin Sauce
1/2 c. salad oil
1/2 tsp. pepper
Flavor packet from the noodles

Toss together just before serving!!

mac & cheese soup with bacon

What's better than homemade mac & cheese?? Mac & Cheese Soup with bacon, perfect on a cold night or anytime!!

 

4 ounces (1 1/2 cups) uncooked dried small macaroni

1/2 pound shredded cheddar cheese

2 tablespoons salted sweet cream butter

2 tablespoons all-purpose flour
1 teaspoon Dijon-style mustard
1 (14-ounce) can chicken broth
2 cups half & half
1 cup finely diced bacon
Salt and pepper, to taste

Cook pasta according to package directions. Drain; set aside. Melt butter in 3-quart saucepan until sizzling; stir in flour and mustard. Add broth and half & half. Cook over medium-high heat, stirring constantly, until mixture comes to a boil (4 to 5 minutes). Reduce heat to low; stir in cheese until melted. Stir in cooked macaroni and ham. Cook until heated through (4 to 5 minutes). Salt and pepper to taste.

watermelon "salsa"

this is a perfect yummy quick salsa for a hot summer's day!!

3 cups ripe seedless watermelon finely cubed
1 green pepper chopped
1 yellow pepper chopped
2 medium jalapeno pepper's chopped
1 cup sweet onion chopped
1 bunch minced fresh cilantro
1/4 cup fresh lime juice
salt to taste
Tabasco hot sauce to taste

Mix the above together, add salt and Tabasco to your taste and heat preference.  Cover and let salsa rest in refrigerator for  1 hour to macerate. You can serve it with fish, grilled chicken or just with tortilla chips. Enjoy!!

turkish meat shish kebab marinade's

While at The Grand Bazaar in Istanbul, Turkey we stopped at this little Turkish cafe and had a variety of grilled Turkish meats, vegetables and bread!  It was fun to try authentic foods from the region and the meats were marinated all so differently. Below are several choice's for all kids of meats... Tadını çıkar!!

2 lbs cubed chicken breast
3 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/4 teaspoon cumin
1/2 teaspoon pepper
1/8 teaspoon cayenne

In a medium bowl, combine all ingredients. Allow chicken to marinate for 2-24 hours, covered in the refrigerator.

4-6 chicken breasts
1 cup plain yogurt
1 tablespoon paprika
1 teaspoon ground cinnamon or 1 tablespoon ground cumin
1/4 teaspoon cayenne pepper (to taste)
4 garlic cloves, minced
1 lemon, juice of
6 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
1/2 cup grated onion

Combine all ingredients in a non-reactive bowl. Add chicken, cover & refrigerate 6 hours or overnight. Grill, broil or bake chicken as desired.

1/2 Cup Olive Oil
1 Lemon Lemon Juice
2 Onions -- crushed
2 Bay Leaves
2 Teaspoons Dried Rigani
2 Large Tomatoes -- crushed
Salt And Pepper -- to taste

Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.

1/2 Cup Olive Oil
2 Large Onions -- crush
1 Teaspoon Cinnamon
Salt And Pepper -- to taste

Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.

1/2 Cup Yogurt
1 Large Onion -- crushed
Salt And Pepper -- to taste

Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.

bazlama... turkish flat bread

In Turkey the food was always accompanied by this amazing flat bread...it is soooo yummy!

1 1/2 cups flour
¾ teaspoon salt
1 1/2 Tbs  yeast (less if very active yeast)

Sift flour and salt together in a large bowl and make a well in the centre.  Dissolve yeast in the water then add to flour mixture and mix until a soft dough is formed.  Turn out on a lightly floured surface and knead for 4-5 minutes or until smooth and elastic.  Place in a lightly oiled or floured bowl, cover with lightly oiled plastic film and leave to rest for about 30 minutes.
Divide in four and press or roll out to 10cm rounds. Heat a large flat-based pan over a medium heat.  Lightly oil the pan and cook bazlama for 4-5 minutes.  Turn over and cook for a further 3-4 minutes.

mussels & pernod cream sauce

While in Nice, France we had lunch at this charming little cafe and I had the most amazing mussels!!  They were in a Pernod cream sauce and I have been dreaming about them ever since.  They are a great main course or appetizer :) Jouir de!!

1 Tbsp butter
1 fennel bulb
2 shallots, minced
4 cloves garlic, minced
1/2 bottle white wine
1/2 cup good quality heavy cream
2 tsp Pernod (French licorice flavored liqueur)
1 bag mussels
Kosher Salt
Fresh ground pepper

Clean mussels completely, you can find the how to here...(http://whiskusaway.blogspot.com/2009/07/mussels-in-creamy-garlic-sauce.html)

In a large pot, melt butter and cook fennel and shallots over low heat with a little salt until soft, about five minutes. Add garlic and continue to cook. Season with salt and pepper. Add Pernod and reduce. Add white wine and cream. Bring to a boil, then reduce to a simmer. Add mussels and cover. Once they begin to open, remove them one at a time with a slotted spoon into a bowl. Pour sauce over mussels and serve. Jouir de!!

renee's easy holiday cheeseball

this is an easy and yummy appetizer for any holiday party!!

1 cup finely shredded medium Cheddar cheese
1 cup finely shredded Swiss cheese
1 8 oz pkg cream cheese
2 TBL freshly chopped chives
2 tsp Worcestershire sauce
1/2 tsp paprika
1/4 tsp allspice
1/4 cup finely chopped candied pecans or your favorite nut

Put all ingredients in mixing bowl and beat on medium speed for about 1 minute or until well blended. Pour out onto wax paper and shape into a ball. Roll ball in chopped nuts and wrap in wax paper. Chill for at least 1 hour and serve with your favorite veggies and crackers. Enjoy!!

homemade fruit leather

I just fell in love!
I'd love to make an spiced apple cider, plum or kiwi strawberry for next time!

What flavors do you like??

4 cups of fruit
1/2 c water
lemon juice
2-4 tbs. honey
1/8 tsp cinnamon
1/2 c sugar

I added the honey and felt it needed a little more so I added half of the sugar amount as well and a little cinnamon to taste

Prepare rinsed fruit, if using apples, peaches, plums or nectarines, peel and remove pit. I used strawberries sliced in half. Add 1/2 cup of water to pan and simmer fruit for 15 minutes. Preheat oven to 250 degrees. Pour fruit mix into blender and puree. Add preferred sweeteners to taste and make sure to add lemon or lime juice to prevent fruit from browning later. Pour pureed fruit onto a cookie sheet lined with parchment paper. Place into oven for 25 minutes. Without opening oven, turn heat off with the oven door shut for 8 hours. Remove baking sheet from oven. Leather is ready when the surface is no longer tacky. Cut 12 even strips, lengthwise. Roll each strip up (with or without paper) and store in air tight container.

homemade blender tomato soup

This is one yummy soup. And surprisingly easy. Once you make this, you'll never be able to go back to canned soups!!

10 Roma Tomatoes
1 White Onion
1 Red Bell Pepper
3 tbs Olive Oil for Grilling Onion and Pepper
8 Garlic Cloves
1 1/2 tbs dried Basil (to tell you the truth, I'm just guessing here cause I just throw it in :)
1 tbs Dried Oregano
1 tsp Dried Parsley
1/2 tsp Thyme
1/4 tsp Cayenne Pepper
1/2 tsp Garlic Powder
Salt and Pepper to Taste
Fresh Basil for Garnish
French Bread

Get out your best blender. We use a VitaMix Blender. Wash and cut out stems on tomatoes and put in blender on high. Blend till hot. While tomatoes are blending, cut the onion and pepper in big chunks, put olive oil in frying panand grill onion and pepper on high till golden brown. Add all spices and garlic. Blend for 10 seconds
onion and pepper and blend for 5 sec. We want this to be chunky. Taste to see if you have enough spices. Add more if needed When ready to serve, add fresh basil.
Toast french bread and ENJOY!! Makes 4 servings.

michelle's bacon souffle

Perfect for Father's Day!!

4 egg yolks
4 egg whites
1/4 c. butter
1/4 c. flour
1/4 tsp. dry mustard
dash of ground red pepper
1 c. milk
2 c. Cheddar cheese, Colby, Havarti, Swiss or Pepper Jack, shredded
(I like to crumble bacon in ours when add the cheese mixture with the egg yolks. Spinach is also very good!)

Allow egg whites and egg yolks to stand at room temperature for 30 minutes.
For cheese sauce, in medium sauce pan melt butter; stir in flour, dry mustard, and red pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheese, a little at a time, stirring until melted. In medium bowl beat egg yolks with a fork until combined. Slowly add cheese sauce to egg yolks, stirring constantly*. Cool slightly. In a large mixing bowl beat egg whites with electric mixer on medium to high speed until stiff peaks form. Gently fold about 1 c. of the stiffly beaten egg whites into cheese sauce. Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine. Pour into an ungreased 1 1/2 quart souffle dish or into ramekins. Bake 350 F. for about 30-40 minutes or until a knife inserted comes out clean. Let sit 5 minutes and serve.

veggie pizza

a fresh twist on a classic favorite

2 (8 ounce) cans Pillsbury® refrigerated crescent dinner rolls or refrigerated flaky dough sheet
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill
1/8 teaspoon garlic powder
veggies... broccoli florets, green onion, olives, cucumber, cherry tomato, shredded carrot, green, yellow and red peppers

Heat oven to 375 degrees F. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with your choice of veggies. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

fruit pizza

MMMmmm

1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract

fruit in season...blueberries, strawberries, bananas, kiwi, peaches, mandrin oranges, raspberries

Preheat oven to 350 degrees. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust. Arrange desired fruit on top of filling, and chill. Enjoy!!

renee's parmesan garlic butter

1 cube butter, softened
2 cloves garlic, pressed
3 T freshly shredded Parmesan cheese
2 t freshly finely chopped parsley

mix all together and spread on good fresh french bread or baguette, toast bread under broiler until golden brown :)

coolrise sweet rolls

Grandma Olson's Rolls

This recipe isn't that sweet and makes great dinner rolls.

1/3 c. warm water

1 Tbl yeast

1/4 c. sugar
½ c. warm milk
2 Tbl. softened butter
3/4 tsp salt
2 ½ c. flour

Add yeast to warm water in large bowl. Add sugar, milk, butter, egg and salt and mix. Add half of flour and mix well. Add the rest of the flour gradually until it forms a soft dough. If you have a dough hook, mix it in mixer, otherwise, turn out onto flour covered surface and knead 10 minutes. Cover and let rest 20 minutes. Shape into braided bread, rolls or cinnamon rolls. Let rise and cook at 375 degrees for 10 to 15 minutes. Or you can cover with plastic wrap and let them rise in the fridge for up to 48 hours, take out 10–20 minutes before you put them in the oven, and then cook them.

Cinnamon rolls: Roll out dough into rectangle. Spread with butter, sprinkle on cinnamon and sugar, roll up into log and cut with a knife or string. Place on greased pan and cook. Top with a little bit of vanilla, water and powdered sugar mixed together.

Orange rolls: Wash and dry an orange. Scrape off the zest (skin of the orange). Mix with sugar. Spread butter on the rectangle of dough. Sprinkle with the orange/sugar mixture. Roll up, slice, bake and top with a little bit of orange juice and powdered sugar mixed together.

adrienne's stuffed mushrooms

The perfect appetizer or side dish for any holiday meal!

1 (12 ounce) package ground sweet mild Italian sausage
18 LARGE fresh mushrooms
i small onion chopped
2 tablespoons fresh parsley , chopped
1 garlic clove, minced
2 (8 ounce) packages cream cheese, softened
3/4 cup dry bread crumbs
1/2 cup Marsala wine

Preheat oven to 325 degrees F (165 degrees C). Clean the mushrooms. Remove, chop and reserve the stems.Place sausage, onion, garlic and mushroom stems (chopped) in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a medium bowl, gently mix the cream cheese and bread crumbs. Mix in the sausage mixture and 1/4 cup wine. Using a spoon, stuff the mushroom caps with the sausage mixture. Transfer to a large baking dish, and cover with the remaining red wine. Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

harvest fondue

3/4 cup milk
1 tablespoon Dijon mustard
2 teaspoons onion powder
1/4 teaspoon salt
1 dash ground black pepper
3/4 cup apple juice
1/4 cup flour
1 1/2 cups shredded sharp cheddar cheese
4 cups Italian bread cut in 1" cubes
4 cups assorted blanched veggies

In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer. Remove from heat; add cheese; stir until melted. Transfer to a fondue pot; keep warm. Serve with bread cubes and assorted vegetables. This about 2 cups.

midnight moon

1 round (8 ounces) Brie cheese
3 tablespoons plus 1-1/2 teaspoons crumbled blue cheese
2 tablespoons plus 1-1/2 teaspoons coarsely chopped walnuts
3 tablespoons apricot preserves, divided
Assorted crackers for serving

Preheat oven to 400°F. Cut Brie cheese horizontally into halves. Combine blue cheese and walnuts. Spread 4-1/2 teaspoons apricot preserves on cut side of one half of Brie cheese; sprinkle with half of blue cheese-walnut mixture. Place remaining half of Brie cheese on top; spread with remaining 4-1/2 teaspoons apricot preserves. Wrap 3-inch-high strip of foil tightly around Brie; secure with piece of tape. Sprinkle remaining blue-cheese-walnut mixture over half of apricot preserves to form crescent moon shape. Bake cheese in 8x8-inch baking pan 7 to 9 minutes or until soft and beginning to melt. Serve immediately with crackers and sliced apples.

hell's fire bacon-cheese dip

2 (8 oz.) pkgs cream cheese

4 shredded cheddar cheese

1 cup whole milk or half-and-half

2 tsp. Worcestershire sauce

1 tsp. onion powder

1 tsp. hot mustard

1/8 tsp. cheyenne pepper (optional for extra spice)

16 slices of bacon

tortilla chips

Place all ingredients (except bacon) in crock pot and stir every 20 minutes or so. Fry and crumble bacon. When smooth add crumbled bacon to cheese mixture and cook on low for 2 hours. Serve right out of the crock pot to keep warm if desired with tortilla chips or crusty french bread.

Perfect for a game day!

pumpkin gingerbread

Your family will thank you for this!

1 c. unsalted butter, melted

2 1/2 c. flour

2 tsp. baking powder

2 tsp. ground ginger

1 tsp. vanilla

1/2 tsp. cinnamon

1/4 tsp nutmeg

1 tsp. salt (if butter is salted use less 1/8 tsp. approx)

1 c. sugar

1 c. brown sugar

1 (15 oz.)can pumpkin puree ( 1 3/4 c.)

3 eggs

Preheat oven to 375 F. Butter and flour two loaf pans; set aside. In large bowl, whisk together flour, baking powder, ginger and salt. In medium bowl, whisk together, sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir just until combined. Pour into the two loaf pans. Bake 45-50 minutes. Let cool for 10 minutes then transfer to wire rack to cool completely.

Glaze

1 1/2 c sugar

In small bowl mix sugar with 2-3 tbsp. water until mixture is smooth but thick(don't mess this up). Drizzle over loaves and wait 15 minutes.

TIP: Place wax paper underneath bread for easy clean up.

michelle's ooey gooey rice krispy treats

1 10 oz bag of marshmallows
7-8 cups of Rice Krispy cereal. (7 cups for really gooey treat squares)
1/2 a stick of butter

First gather all of your measured out ingredients. The process is quick, so you must have all of your ingredients ready. Make sure your grease your pan first, so once you are finished mixing the ingredients you can pour warm mixture onto cookie sheets or pan.

Start by melting your butter or margarine into a large pot on low heat. Allow to mostly melt down. Add 1 10 oz bag of marshmallows to pot when butter is mostly melted. Mix the butter and marshmallows. Coat all of the marshmallows with the butter. Let the marshmallow melt slowly, but NOT completely. The melted marshmallow and butter should still have marshmallow lumps.
When marshmallows are mostly melted, turn off stove and immediately add 7-8 cups of Rice Krispy cereal. (7 cups for really gooey treat squares). Mix cereal into melted marshmallows. Mix from the bottom up, evenly coating the cereal with the marshmallows. Quickly pour onto greased cookie sheet. Spread out the mixture onto the cookie sheet evenly. DO NOT PRESS DOWN. Pressing down the mixture will result in hard square treats.

Allow to cool for an hour before cutting squares. The squares will stay soft and gooey for several days. Store in greased tupperware for freshness.