Vanilla Berry Salad

Dressing:

  • 1/3 cup apple cider vinegar
  • 1/3 cup rice wine vinegar
  • 3 Tablespoons (or more) Torani vanilla syrup
  • 2 Tablespoons (or more) sugar
  • 1/2 vanilla bean, scraped
  • 3/4 cup oil

Salad:

  • greens of your choice, spring mix is a good choice
  • blackberries, strawberries, raspberries, and/or pears
  • caramelized almonds and/or pecans
  • goat cheese

Mix all dressing ingredients together except the oil in a blender. Let the blender run and drizzle in the oil. Pour dressing into a jar and add the scraped vanilla bean husk into the jar. Keep in refrigerator until ready to serve.

Assemble salad with portions according to your liking. Pour on dressing, discarding the scraped vanilla bean husk, toss and serve.

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Southwest Creamy Corn

Ingredients:
1/2 c butter (1 stick)
3 cans of diced green chili
1 cream cheese package
2 cans of corn
garlic salt
salt & pepper

Sauté the butter and green chili. Add the cream cheese and stir till creamy. Next, drain the 2 cans of corn and add them to the creamy mixture. Finally, add the garlic salt,  pepper, and salt to taste! LAST…EAT IT ALL UP! Yummy in my tummy!

Crockpot Risotto

1 TBS olive oil
3 TBS chopped onion
2 cloves garlic, finely chopped
1 cup Arborio rice
1/2 cup dry white wine (or chicken broth)
3 cups chicken or vegetable broth
1-1 1/2 cups diced butternut squash
1/4 cup parmigiano cheese
2 TBS butter
salt and pepper to taste

1. In a small saute pan over medium heat, warm the oil. Cook the onions until soft, 3 min. Add garlic and rice and cook for 1 min. Add 1/2 cup wine or broth and cook uncovered until reduced by half, 8 min(didnt take me nearly that long). Scrape it all into your slow cooker. Add broth and squash.

2. Cover and cook on HIGH for 2 to 2 1/2 hours. Add butter and recover for butter to melt. Stir in cheese and season with salt and pepper.

Yum and super easy!

Quick and Easy Breadsticks

1 T. yeast

1 1/2 c. warm water

2T. sugar

1/2 t. salt

3 c. flour

Dissolve yeast in warm water. Mix and knead all ingredients together for 3

minutes; let rise 10 minutes. Roll dough on floured board (use lots of flour). Cut

into strips with pizza cutter. Place on greased baking sheet and brush with

melted butter. Sprinkle with seasoned salt or garlic salt and parmesan cheese.

Let rise 10 minutes or more. Bake at 375* for 20 minutes or until lightly browned.

Stuffed Artichoke Bread

What you’ll need: 

  • 1/4 c. butter
  • 2-3 cloves minced garlic
  • 2 t. sesame seeds
  • 1 (14 oz) can artichoke hearts, drained & chopped
  • 1 c. grated Parmesan cheese
  • 1/2 c. sour cream
  • 1 (16 oz) loaf unsliced French bread, I use the twin loaves Pepperidge Farm
  • 1/2 c shredded Cheddar cheese

Instructions: 

Cook sesame seeds and garlic in butter until lightly browned. Remove from heat and stir in artichoke hearts and next 3 ingredients. Let mixture stand at room temp before assembling.

Scoop out center of each loaf leaving approx 1 inch shell; set shells aside. Crumble removed pieces of bread and stir into artichoke mixture. Spoon evenly into shells and sprinkle with cheddar cheese. Place on a baking sheet and cover with aluminum foil. Bake at 350 for 25 minutes; uncover and bake 5 minutes or until cheese melts. Cut into slices.

Funeral Potatoes

What you’ll need:

  • 1 small-medium onion, diced
  • 2-3 cloves garlic, minced
  • 1-2 Tbsp. butter
  • 1 28-oz. bag shredded hash brown potatoes, thawed
  • 2 c. sour cream
  • 1 10-oz. can cream of chicken (or cream of mushroom) soup
  • 2 1/4 c. shredded sharp cheddar cheese
  • 3/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers

Instructions: 

Preheat oven to 350.  In a large skillet, melt the butter over medium heat.  Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant.  Remove from heat.  Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well.  Add additional salt and pepper if necessary.

Spread the mixture into a 9×13″ (or similar) dish (if you want a crunchy topping, you can add crushed cornflakes, seasoned bread crumbs, or even crushed saltines to the casserole before you bake it)  and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.   Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef.  Makes 6-8 main dish or 10-12 side dish servings.