Tuesday, May 5, 2009

Snickers Salad II
By: Salena Thomas
Sounds wierd but think of it as a gourmet apple on a fork.
6 granny smith apples, peeled and cubed
6 snicker candy bars, chopped
12 oz cool whip
1/2 package vanilla pudding (4oz pkg)
Mix cool whip and vanilla pudding. Mix in apples and candy. Eat.
Snickers Salad I
By: Roz Brown

5 apples cubed, not peeled
6 snicker bars, cubed
1 cup sour cream
8 oz whipped topping (I used cool whip)
1/2 cup cocktail peanuts

mix all together and refrigerate, serve within a few hours

Saturday, May 2, 2009

BLT in a Bowl
With Garlic Croutons
By: Jocelyn Denyer

8 slices bacon
3 Tbsp dark brown sugar
1 tsp unbleached all purpose flour
1/3 c chopped pecans
1 med head Boston lettuce, leaves rinsed and crisped
1 small head Belgian endive, leaves separated and rinsed
1 pint cherry tomatoes, stemmed and cut in half
1/3 c finely chopped fresh basil
Garlic Croutons

Mustard Vinaigrette:
2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
3 Tbsp minced red onion
1/2 tsp dry mustard
1/3 c walnut oil or mild vegetable oil such as canola

Preheat oven to 350. Arrange bacon slices in a single layer on a broiler pan, as close together as possible without overlapping. In a small bowl, combine brown sugar, flour, and pecans. Sprinkle evenly over bacon. Bake until bacon is crisp and nicely browned, about 30 minutes. (Do not turn) Using a wide spatula, carefully transfer to paper towels to drain, keeping the pecans pieces on top. Set aside.
Meanwhile, tear lettuce leaves into bite-size pieces. Thinly slice endive leaves crosswise. In a large serving bowl, combine lettuce, endive, tomatoes, and basil. Crumble bacon and add with pecan bits to bowl.
In a small bowl, whisk together vinegar, lemon juice, onion and mustard. slowly add oik. whisking vigorously until well blended. Pour dressing over salad and gently toss to coat.
Sprinkle with croutons.
Basic Vinaigrette
By: Jocelyn Denyer

1/3 c Vinegar of freshly squeezed lemon or lime juice, or a combination of vinegar and citrus juice
1 tsp sugar (opt)
1/2 tsp salt
1/2 tsp pepper
2/3 c olive oil

In a bowl or jar with a cover, combine the vinegar or juice, sugar, salt and pepper. Whisk well or cover and shake to blend well. Add the oil and whisk or shake until well combined. Also: You can mix the ingredients in a food processor or blender. Use immediately or let stand at room . Makes about 1 cup.
You can vary the vinegars and oils. You can substitute honey, maple, syrup, jam, etc. for the sugar.

Asian-Style: Use Rice vinegar. Add 1/4 c soy, 1 Tbsp fresh ginger minced, and 1 tsp minced garlic. Use equal amounts of sesame oil and vegetable oil.

Balsamic: Use balsamic vinegar. Add 1/2 tsp minced garlic and 1 Tbsp Dijon-style mustard. Use olive oil.

Berry: use blueberry, raspberry, or strawberry flavored vinegar. Add a little ground cinnamon and about 1/4 c. crushed fresh or thawed frozen berries. Use equal parts vegetable oil and olive oil.

Cheese: Stir in about 3 Tbsp crumbled bleu cheese or feta, or grated parmesan cheese.

Citrus: Use freshly squeezed lemon, lime, grapefruit, orange, or tangerine juice. Add 1 Tbsp zest from same fruit. use olive oil or vegetable oil.

Creamy: Use cider vinegar. Add 1/2 tsp dry mustard and 1/4 c heavy cream. use vegetable oil.

Curried: Use freshly squeezed lemon juice. Add 1 tsp grated ginger root, 1 tsp minced garlic, 1 tsp curry powder, and 1/2 tsp dry mustard. Use vegetable oil.

Herb: use balsamic vinegar, wine vinegar, or lemon juice. Add 1 tsp minced garlic, 1/4 c minced fresh basil, chives, cilantro, dill, mint, or taragon, (or a combination). When fresh herbs are unavailable, use 1 1/2 Tbsp crushed dried herbs. Use olive oil.

Mustard: Use balsamic vinegar, wine vinegar, or lemon juice. Add 1 tsp minced garlic, 1 Tbsp Dijon mustard.
Wild Berry Salad with Chocolate Balsamic Dressing
By: Monica Thiriot

Berry salad (makes 1 serving):
3 strawberries
4 blackberries
4 raspberries
10 blueberries
5 mandarin orange segments
1 tsp sliced almonds
5 leaves fresh basil
1 c mesclun greens

Dressing (makes 6 servings):
3 Tbsp balsamic vinegar
1 Tbsp chocolate syrup
4 oz canola oil
1 tsp minced shallots
Pinch salt

Combine salad ingredients. Mix dressing ingredients together well, then spoon 2 Tbsp of dressing over salad.
Berry and Pretzel Salad
By: Jocelyn Denyer

1 c small salted bow-knot pretzels, coarsely crushed
1/4 c butter, melted
1 Tbsp sugar
3 oz package cream cheese, at room temp
2 oz Gorgonzola or other blue cheese, at room temp
12 very large strawberries with long stems attached, rinsed and drained
4 c torn mixed salad greens 1/2 c fresh raspberries, rinsed and drained
Salt and pepper to taste

3 Tbsp raspberry vinegar or raspberry thyme vinegar
1 shallot, minced (1 Tbsp)
1/3 c mild vegetable oil, such as canola

Preheat oven to 350. In a small bowl, combine pretzels, butter, and sugar. Spread mixture into a 9x13 and bake for 10 minutes, stirring once. remove and let cool.
In a small bowl, mix cream cheese and Gorgonzola until smooth and well blended. Cut 1 strawberry in half lengthwise, slightly off center. spread 2 tsp of cheese mixture on cut side of one half. cover with remaining half to reform berry shape. Place filled berries on a plate, cover, and chill for at least 1 hour.
In a small bowl, whisk together vinegar, shallot and oil. Set aside.
To serve, divide greens among 4 individual serving plates. Arrange 3 filled berries over greens. Scatter raspberries around strawberries. wisk dressing and drizzle over salads. Sprinkle with baked pretzels. Serve with salt, if desired, and pepper.
Frozen Fruit Salad
By: Shirley Pauole

2 c sour cream
3/4 c sugar
2 Tbsp lemon juice
9 oz crushed pineapple
2 bananas, diced
1/4 c chopped maraschino cherries
1/4 c chopped nuts (opt)

Mix together with a mixer and pour into cupcake papers in muffin tins. Freeze 4 hours then remove from muffin tins. Serves 12 - 18 depending on the size of the salad. These keep beautifully in a plastic bag in the freezer so they can be made days ahead of when needed. This recipe can also be put in a graham cracker pie crust, frozen, and served as a dessert.

Friday, May 1, 2009

Teriyaki Salad
By: Salena Thomas
I got this recipe from, Missy White - a friend who is a fantastic cook.
The salad is fantastic as well.

2 c cooked chicken
8 oz bow tie pasta, cooked
3 oz honey roasted peanuts
3 oz craisins
5 oz baby spinach
2 green onions, chopped
1 can mandarin oranges
1/8 c toasted sesame seeds

1/4 c oil
1/2 c teriyaki sauce
1/3 c white vinegar
3 Tbsp sugar
1/4 tsp salt
1/4 tsp pepper

Marinate chicken and pasta in dressing for two hours. Then mix in remaining ingredients. (I didn't use the green onions or oranges cause I didn't have them)
Donauwellen Kuchen
By: Becky Sanchez

1 cup sugar
7/8 cup butter
5 eggs
2/3 cup plus 2 T. flour
2 tsp baking powder
2 Tbsp cocoa
Mix all to a dough. Take half of the batter and add 2 Tbsp cocoa. Put white and then dark batter into greased baking dish (13x9). Put a glass of cherries on top (not marachino cherries). Bake 25 min. at 360 degrees.

750 ml milk
4 Tbsp sugar
2 small pkgs vanilla pudding
3/4 c butter
Combine in sauce pan milk, Tbsp sugar, small packages vanilla pudding. Bring to boil and then let cool.Beat butter until creamy. Carefully stir pudding mixture tablespoon by tablespoon into creamy butter. Put custard on cooled cake.

Chocolate topping:
1 c semi-sweet chocolate chips
1/4 c cocoonut fat (I used butter)
1 tbsp oil (I left this out)
Melt all together. Spread carefully on top of custard.