cranberry spinach salad

cranberry spinach salad

Ingredients

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar ( I use AGAVE, not sugar)
  
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Lemon Mousse Pie

Spectacular Lemon Mousse Pie Recipe

Recipe created by Dorothy Lacefield

OK. one recipe I have yet to make. But since it won best of show at the Texas state fair,
how can it not be fantastic?
Anything with lemon wins me over...

Dorothy Lacefield's delicious lemon pie won Best of Show at the State Fair of Texas and tied for the title of Oprah and Gayle King's "Best of the Best."

Ingredients:

Makes 8 servings

Crust:

• 3/4 cup toasted almonds , ground
• 6 Tbsp. butter , melted
• 1 1/4 cup graham cracker crumbs
• 1 tsp. grated lemon peel

Lemon Curd:

• 1 cup sugar
• 4 large egg yolks , lightly beaten
• 1 Tbsp. grated lemon peel
• 1/2 cup butter , cubed
• 1 cup fresh lemon juice
• 2 bars (4 ounces each) white chocolate , chopped
• 2 cups heavy whipping cream
• 8 ounces cream cheese , softened

Lemon Topping:

• 1/2 cup sugar
• 1 large egg
• 3 Tbsp. butter , cut up
• 1 large egg yolk
• 2 Tbsp. lemon juice
• 1/2 tsp. lemon peel

To make crust: Preheat oven to 350°. Butter a 10-inch pie plate. In a medium mixing bowl, combine almonds, crumbs, butter and lemon peel. Press evenly on bottom and sides of pie plate. Bake at 350° degrees for 9 to 10 minutes. Cool completely.

To make lemon curd: Bring sugar, lemon peel and juice to a boil in a heavy 3 1/2-quart saucepan over medium-high heat. Remove from heat and gradually whisk about 1/4 hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended. Place saucepan over medium heat and cook, whisking constantly, at least 10 or 12 minutes (mixture will be pudding-like in thickness). Add butter, in 6 batches, whisking constantly until butter melts and mixture is well blended after each addition. Remove from heat and pour mixture through a wire-mesh strainer into a bowl. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 3 hours. Make about 1 1/3 cups.

Microwave white chocolate in a small, microwave-safe bowl at high for 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate and beat until blended, stopping to scrape down sides. Add lemon curd and beat until blended.

Beat heavy cream at high speed with an electric mixer until soft peaks form. Gently fold into lemon mixture. Spoon mixture into prepared crust, mounding mixture in center of crust. Chill 3 hours.

To make lemon topping: Combine sugar, butter and lemon juice in top of double boiler. Set over pan of simmering water and stir until sugar dissolves and butter melts. Beat egg, yolk and lemon peel in bowl until well blended. Gradually whisk warm butter mixture into egg mixture. Return mixture to double boiler and cook over simmering water until topping is thick, stirring constantly, about 10 minutes; do not boil. Transfer topping to bowl, whisking to smooth. Press plastic wrap directly onto surface of topping and chill until cold.

Remove pie from refrigerator. Spread with Lemon Topping. Chill for at least 1 hour. Garnish with sweetened whipped cream, lemon wedges and fresh raspberries.

Potato Pancakes

German Potato Pancakes

with homemade applesauce

These have become a Christmas dinner favorite...

Ingredients

• 2 eggs
• 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 medium potatoes, peeled and shredded
• 1/2 cup finely chopped onion
• 1/4 cup vegetable oil

Directions

1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Homemade apple sauce....

6 fuji apples diced
add to saucepan add a bit of water to cover bottom layer of apples.. sprinkle with 1 TBS of sugar
and simmer until soft. Add a dash of cinnamon if you like... blend up or mash with a potato masher... serve warm! Enjoy!

Fruited Curry Chicken Salad

Fruited Curry Chicken Salad

I love grapes with chicken salads... salty,spicy, sweet, delish!

Ingredients

• 4 skinless, boneless chicken breast halves - cooked and diced
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 small apple - peeled, cored and chopped
• 1/3 cup golden raisins
• 1/3 cup seedless green grapes, halved
• 1/2 cup chopped toasted pecans
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon curry powder
• 3/4 cup mayonnaise

Directions

1. In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

Sesame Chicken strips

Sesame Chicken strips
I don't make these very often, but when I do they disappear...
Terribly good.

Ingredients

• 1 cup mayonnaise
• 2 teaspoons dried minced onion
• 2 teaspoons dry mustard
• 1 cup crushed buttery round cracker crumbs
• 1/2 cup sesame seeds
• 2 pounds skinless, boneless chicken breast halves
• SAUCE:
• 1 cup mayonnaise
• 2 tablespoons honey

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a shallow plate or bowl combine 1 cup mayonnaise, onion and mustard. Mix together and set aside. In a separate shallow plate or bowl combine the cracker crumbs and sesame seeds. Cut chicken lengthwise into 1/4 inch strips.
3. Dip chicken strips in mayonnaise mixture, then in sesame mixture to coat. Place coated strips in a single layer on a lightly greased cookie sheet.
4. Bake in preheated oven for 15 to 18 minutes, or until juices run clear. Mix 1 cup mayonnaise and honey together in a small bowl and serve with chicken strips.

Buttermilk pancakes

Buttermilk pancakes

These are my all time favorites... I could eat them all day....

Ingredients

• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups buttermilk
• 1/2 cup milk
• 3 eggs
• 1/3 cup butter, melted

Directions

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

peanut butter cookie

Double-Delight Peanut Butter Cookies

Recipe created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest

It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner.

Ingredients:

Makes 24 cookies

• 1/4 cup Fisher dry-roasted peanuts , finely chopped
• 1/4 cup granulated sugar
• 1/2 tsp. ground cinnamon
• 1/2 cup JIF creamy peanut butter
• 1/2 cup powdered sugar
• 1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
• Crisco original no-stick cooking spray

Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.