Peachy Berry Smoothie
Luz Howse
1 C Frozen Raspberries
1 C Frozen Peaches
1/2 Frozen Banana
2 Meajool Dates
Small Handful of Cashews or other nut
1/8 - 1 C Water or Milk if needed
Blend ingredients until smooth
Winter Salad (From our Grinch Christmas Activity)
Lenora Pelias
1 Head Romaine Lettuce
1 Head Red Leaf Lettuce
3/4 -1 Cup Craisins
2 Apples thinly sliced
1 1/2 Cups sliced or slivered almonds
1 Pear (peeled and cut)
1 Lg. can Mandarin Oranges (drained)
5 Tbsp. Sugar
Combine almonds and sugar in a frying pan on medium heat and stir until crystallized. let cool and add to salad.
Dressing:
1/4 Cup Sugar
1/3 Cup Cider Vinegar
1 tsp. Dry Mustard Powder
2 tsp. Finely Chopped Onion
3/4 Cup Canola Oil
1 Tbsp Poppy seeds
1 tsp Salt
Combine in jar and shake well. Chill dressing for 1-2 hours before using.
Jerusalem Salad
Luz Howse
2 - 14 oz cans Artichoke hearts (drained)
1 -15 oz can Chickpeas (Lightly mashed with fork)
4 C Fresh Spinach
1/2 C Diced Cherry Tomatoes
1/4 C Chopped Green Onions
Handful Chopped Fresh Basil
1-2 Cloves Minced Garlic
Juice of 1/2 Lemon
2-3 T Olive Oil
1 tsp. Apple Cider Vinegar
1 tsp. Dried Parsley
Salt and Pepper to Taste
Pinch of Cayenne Pepper (optional)
Combine all ingredients in a large bowl and Enjoy!
Cream Puffs - For Chicken Salad Sandwiches2 - 14 oz cans Artichoke hearts (drained)
1 -15 oz can Chickpeas (Lightly mashed with fork)
4 C Fresh Spinach
1/2 C Diced Cherry Tomatoes
1/4 C Chopped Green Onions
Handful Chopped Fresh Basil
1-2 Cloves Minced Garlic
Juice of 1/2 Lemon
2-3 T Olive Oil
1 tsp. Apple Cider Vinegar
1 tsp. Dried Parsley
Salt and Pepper to Taste
Pinch of Cayenne Pepper (optional)
Combine all ingredients in a large bowl and Enjoy!
1 cup water
1/2 cup butter
1/8 tsp salt
1 cup all purpose flour
4 eggs in a med
In a saucepan combine water, butter, and salt. Bring to boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat, cool for 10 minutes. Add eggs one at a time, beating well with a wooden spoon after each addition. Drop by size mound you want onto baking sheet lined with parchment paper. Bake 440 degrees, 30-35 minutes or until golden brown. Cool on wire rack. Cut tops off and add chicken salad. Garnish top with cello picks and a black olive.
I only use a heaping tsp of dough for my mounds, since I want a nice little bite size cream puff. You can play with it to see what size suits you. Do not double recipe. Do not make when humidity is high, they will turn soggy really fast.
Chicken Salad Sandwich Filling
2 1/2 cups chicken (canned or cooked chicken then chilled)
1 Cup Chopped celery (I use half the amount because I am not a huge celery fan)
1 Cup sliced Seedless Red Grapes
1/2 Cup sliced Almonds
2 TB Chopped Fresh Parsley
1 tsp. Salt
1 Cup Mayonnaise (Olive Oil Mayonnaise)
1/4 Cup Heavy Whipping Cream
In a Medium bowl, whip cream to soft peaks. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream, Chill
Chicken or Turkey Salad
Julie Yoannon
2 cups Cooked Chopped Meat
1 Cup Celery
1/4 Cup Chopped onion
1/2 Cup Pecans (Chopped and roasted for 20 minutes at 200 degrees
2 Cups seedless grapes cut in 1/2
1 tsp Lemon Juice
Dressing:
1/3 Cup Mayo
1/3 Cup Sour Cream
2 tsp Dried Ranch Dressing Mix
Mix and add to Salad
I only use a heaping tsp of dough for my mounds, since I want a nice little bite size cream puff. You can play with it to see what size suits you. Do not double recipe. Do not make when humidity is high, they will turn soggy really fast.
Chicken Salad Sandwich Filling
2 1/2 cups chicken (canned or cooked chicken then chilled)
1 Cup Chopped celery (I use half the amount because I am not a huge celery fan)
1 Cup sliced Seedless Red Grapes
1/2 Cup sliced Almonds
2 TB Chopped Fresh Parsley
1 tsp. Salt
1 Cup Mayonnaise (Olive Oil Mayonnaise)
1/4 Cup Heavy Whipping Cream
In a Medium bowl, whip cream to soft peaks. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream, Chill
Chicken or Turkey Salad
Julie Yoannon
2 cups Cooked Chopped Meat
1 Cup Celery
1/4 Cup Chopped onion
1/2 Cup Pecans (Chopped and roasted for 20 minutes at 200 degrees
2 Cups seedless grapes cut in 1/2
1 tsp Lemon Juice
Dressing:
1/3 Cup Mayo
1/3 Cup Sour Cream
2 tsp Dried Ranch Dressing Mix
Mix and add to Salad
Moroccan Sweet Potato Stew
Suzanne Smith
2 tsp Olive Oil
2 medium yellow onion, chopped
3 cloves of garlic, crushed with press
1 1/2 tsp curry powder
1 1/2 tsp ground cumin
1/4 tsp ground allspice
1 can (14.5 oz) diced tomatoes
1 can (14 to 14.5 oz/1.75 cups) reduced-sodium chicken broth
1 cup (no salt added) garbanzo beans (chick peas), rinsed and drained
1 large (about 16 oz) sweet potato, peeled and cut into 3/4 inch chunks
2 small (about 6 oz each) zucchini, cut into 3/4 inch chunks
1 cup whole-grain couscous
1/4 cup loosely packed fresh mint leaves, chopped
1.) In a nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned, stirring occasionally. Stir in garlic, curry powder, cumin, and allspice;cook 30 seconds. 2.) Add tomatoes, broth, beans, and sweet potato;cover and cook 10 minutes. Stir in zucchini and cook, covered, 10 minutes or until vegetables are tender.3.)Meanwhile, prepare couscous as label directs. 4.) Stir mint into stew. Serve stew with couscous.
Italian Meatball recipe
Teresa Fabrizio1 lb hamburger
1/2 small onion finely chopped (optional)
2 Tbsp. oregano
1 Tbsp. garlic powder
1 tsp. salt
1 tsp. black pepper
1 Tbsp. parsley
2 Tbsp. olive oil, mix into hamburger
Cook on stove top with 2 Tbls. olive oil in pan. Cook meatballs on low to medium for 20 minutes.
Meat Loaf
Julie Yoannon
1 1/2 pound Ground Beef
1/2 Cup Vigo Bread Crumbs
2 Eggs
1/4 Cup Finely Chopped Onions
1/4 Cup Finely Chopped Mushrooms
1 Cup Chopped Fresh Spinach
2 Sliced Bread- broken in small pieces
1/2 tsp salt
Preheat oven to 350 degrees. Mix all ingredients by hand. Place in glass baking dish. Bake 1 hour.
Poached Fish - (Best with Farm Raised Salmon or Tilapia)
Julie Yoannon
Fill large fry pan with 1/2 of water, add tsp Lemon Juice.
Add Fish - Sprinch with 1/2 tsp Dill and 1/2 tsp Season Salt
Add 1/4 tsp. Butter on Fish
When water is rapidly boiling, put on lid. Cook until meat separates easily- approx. 15 minutes.
Pollo con Mani (Chicken with Peanuts)
3 lb boneless chicken breast, cut into chunks
1 16 oz can chicken broth
1 large onion, diced
1 large tomato, diced
1 Tbsp smooth peanut butter
2 large potatoes
1/4 cup unsalted peanuts, ground in blender
2 cloves garlic, minced
1 pinch each of salt, pepper, cumin, and paprika according to taste
Cut chicken breast into chunks. Fry onion, tomatoes, garlic, paprika. When browned, add chicken and other spices. Cook on medium high, stirring constantly. Add chicken broth, more or less as needed. Add diced potatoes. When almost cooked, add peanut butter. Cook until chicken is done. Add unsalted peanuts. Continue heating and stir for about 5 minutes. Seves 3 or 4, goes with white rice.
Taco Ring
2 crescent roll
1 lb ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can Olives (sliced) (Avocado, sour cream, etc.)
1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to make the center a bit thicker as this will hold the meat.
2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to 1/3 cup from the 1/2 cup called for. Drain excessive liquid from meat.
3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent points over meat and cheese and tuck in. Bake at 350 degrees for approx. 30 minutes (until pastry is golden brown).
4. Add remaining 1/2 cup cheese, chopped lettuce, tomato, black olives into the middle of the ring, then add a few dollops of sour cream if desired, before serving.
DESSERTS
Peach MousseFrom Taste of Home
1 -3 oz pkg peach or orange gelatin
1 cup boiling water
3 medium, ripe peaches, sliced
2 tbsp honey
1/4 tsp almond extract
1/2 cup whipping cream, whipped or 1 cup whipped topping
Fresh Mint and additional peach slices, optional
Preparation:
In a large mixing bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture. Cover and refrigerate until syrupy, about 1 1/2 hours. Beat on high speed until doubled in volume, about 5 minutes. Fold in the whipped cream. Spoon into dessert dishes. Refrigerate until firm, about 1 hour. Garnish with mint and additional peaches if desired.
Key Lime Fudge
Michelle Salyer
Crust
1 pkg Pecan Sandies (any brand)
3 TBS melted butter if needed
Blend all but one or two of the cookies in a blender until fine crumbs. Some brands will turn into a dough at this stage and no butter will be needed. Add as much butter you need to make a dough.
Place in the bottom of a parchment or foil lined greased 8 X 8 pan.You can cut the parchment large enough so that you have "handles" coming up the sides of your dish.Bake at 375 for 8-10 minutes or until slightly browned.
Fudge
3 C or 4 4oz bars of good white chocolate finely chopped.
1 - 14 oz can sweetened condensed milk.
1 TBS of lime zest (Persian limes are ok if you don't have Key limes)
3 TBS fresh lime juice
1/4 tsp salt
Place the condensed milk and the chocolate pieces in a heavy pot and cook over medium heat stirring constantly until chocolate is melted. Stir in zest, juice and salt. Crumble the last two cookies in a bowl and add some crumbs into the fudge. Reserve a few more crumbs for the top. Pour over crust. Sprinkle the remaining crumbs on top.
Cover tightly and refrigerate overnight. Loosen the edges of the crust with a knife and lift entire block of fudge out of the pan. Cut with a large knife into 1 inch pieces. Store refrigerated. Makes about 5 dozen 1- inch pieces.
Sour Cream Squares
1 C Margarine Topping
1 C Sugar 1/3 C Brown Sugar
2 eggs 1/4 C Sugar
1 tsp Vanilla 1 tsp Cinnamon
1 C Sour Cream 1 C Chopped pecans
2 C Flour
1 tsp. Baking Powder
1 tsp. salt
1 tsp. Soda
Cream Margarine and sugar. Add eggs and vanilla, add dry ingredients and sour cream. Spread 1/2 batter into greased and floured 9 x 13 pan and spread 1/2 of topping over batter. Add remaining batter and sprinkle with topping. Bake 30 minutes at 350 degrees.
Peach Cheese Cake
Julie Yoannon
1 Lg. Can Sliced Peaches
3/4 Cup A/P Flour
Small Box of Instant Pudding Mix
1/2 Cup Milk
1 Egg
1/ 4 lb Soft Margarine
1/2 tsp Salt
1 tsp Baking Powder
8 oz package of Cream cheese - soft
1/2 cup sugar
3 Tbsp Peach Juice
1 Tbsp Sugar
1/2 tsp Cinnamon
Grease 9 inch Baking dish. Drain peaches, save juice. Combine: flour, pudding mix, milk, egg, margarine, salt, baking powder. Beat 2 minutes on medium speed. Pour into 9 " dish. Place Peaches on top. Mix cream cheese, sugar, juice. Beat on medium speed 2 minutes. Place on top of Peaches to within 1" edge. Mix 1/2 Tbsp Sugar with 1/2 tsp cinnamon and sprinkle on top. Bake at 350 degrees fr 30- 35 minutes.
