Crescent Cream Cheese Roll-Ups

From Salena Thomas

8 oz cream cheese, softened
1/4 c mayonnaise
1/2 lb bacon, cooked and crumbled
8 oz spinach, thawed and squeezed dry
1/2 roma tomato, chopped small
1/4 c chopped red pepper
1/2 tsp garlic powder
salt and pepper to taste
red pepper (opt)
3 cans crescent roll dough
2 Tbsp butter, melted
Parmesan Cheese

Mix cream cheese, mayo, bacon, spinach, red pepper, garlic powder, salt and pepper, and red pepper. Fold in tomatos. Roll out cresent roll dough. Cut each triangle in half. Spread a bit of the mixture over each triangle and roll up. Bake at 375 for about 12 minutes or til brown. Top with melted butter and sprinkle with Parmesan cheese.

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

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.

Variations:
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

Dressing:
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.

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

Dressing:

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

Cake:
1 cup sugar

7/8 cup butter

vanilla

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.

Custard:

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.

Maple Syrup

From Salena Thomas

I grew up with homemade syrup. It tastes so much better than store bought. I tweaked Mom's recipe a bit and I think this one is perfect. Rich and thick and maple-ie. 100x better than store bought.

So I thought I'd share.

2 c white sugar
1 c brown sugar
1 c water
1/2 c corn syrup
Dash or two of salt
1 tbsp maple extract (more to taste)
Splash vanilla

Mix all except maple and vanilla in saucepan over high heat. Bring to a boil and boil til syrup turns clear. It only takes a couple seconds. Remove from heat and add flavorings. I usually buy a microwaveable Hungry Jack syrup every time we move just for the container. Use or dump out the syrup and keep the bottle. The bottle is a perfect size and will keep forever.

Chicken Quiche

By Monica Thiriot

1 1/2 c cooked chicken, chopped
1 c swiss cheese, shredded
1/3 c finely chopped whole green onion
OR
1 1/2 tbsp dried onion flakes
1 c milk
1/2 c chicken broth
1/2 c buttermilk baking mix (Bisquick)
1 1/2 tsp seasoned salt
4 eggs

Lightly grease a 9 or 10 inch baking dish. Sprinkle chicken, cheese and onion evenly over bottom of dish. Place remaining ingredients in blender; cover and blend for one minute. Pour over chicken/cheese. Bake at 350 for 45 - 50 minutes.

Chimichurri - "Argentinean Pesto"

By Jocelyn Denyer

The traditional role of this pesto is to accompany grilled meat.

Jocelyn served it with bread pieces.

1 medium garlic clove, peeled

1/2 c parsley sprigs

3 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp wine vinegar

3/4 tsp dried oregano, crumbled

1/2 tsp hot red pepper flakes

Salt and freshly ground pepper

Chop garlic in a food processor. Add parsley and finely chop together. Transfer to a bowl or jar and add remaining ingredients. Stir or shake to combine. Taste and adjust seasoning. Serve at room temperature. Makes 1/3 cup.

Gaan Puun Gee

By Salena Thomas

This Korean Dish is similar to a peppery Sesame Chicken.

It is frequently requested in my house.

40 oz wing drumettes or tenders - wash in cold water and let drain
1 tbsp garlic powder

1 tsp pepper

5 tbsp soy sauce

1 tbsp sesame seed oil

1 tsp salt

Mix and add to chicken. Refrigerate 24 hours, or until you're gonna cook it. (I usually buy the bagged frozen chicken and let it thaw. Then I wash and pat dry and put it back in the bag it came in. Then when I add the marinade, I squish all the air out and ziploc it shut. Squish the chicken all around to evenly distribute the marinade. It makes for an even marinade every time. And I rarely marinade for 24 hours.)

1 tbsp soy sauce

1/2 c corn syrup

1 tbsp sesame oil

3 tbsp toasted sesame seeds

1 tbsp pepper

1/2 tbsp garlic powder

1/3 c catsup (more to taste)

1 tbsp mayo (more to taste)

1 tbsp brown sugar

Combine and cook on low to keep warm while you cook the chicken.

Mix chicken in tempura flour. You can find this in the oriental section at your local grocery store. Deep fry until brown. Mix in with above sauce and serve immediately.

Fish and Collard Greens

By Roz Brown

Explore culturally-rich food from the Congo with a fish stew often served with yams or sweet potatoes.

Prep Time: 35 min Total Time: 35 min Makes: 4 servings

10 large collard green leaves
1 cup water
1/4 cup butter or margarine
2 medium onions, sliced
1 medium green bell pepper, sliced
2 tablespoons water
1 teaspoon salt
1 pound fish fillets (catfish, tilapia, red snapper)
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper

Wash collard green leaves. Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. Chop leaves. In 2-quart saucepan, heat 1 cup water to boiling. Add chopped collard greens. Boil 15 to 18 minutes or until softened; drain. Pat dry with paper towels. In 4-quart Dutch oven, melt butter over medium-high heat. Cook collard greens, onions, bell pepper, 2 tablespoons water and 1 teaspoon salt in butter 4 to 6 minutes, stirring occasionally, until onion is crisp-tender. Cut fish into 3x3/4-inch strips; add to vegetables. Sprinkle with 1/2 teaspoon salt, the paprika and pepper. Cover and simmer 6 to 8 minutes or until fish flakes easily with fork. Serve in large pasta bowls.
I doubled the recipe, using two pounds of fresh pre-washed and cut collards in the bag -- I did not double the onions (thank goodness) and I used about 3 pounds of tilapia. I did not use salt, pepper or paprika, but my favorite "natures way" seasoning mix.
Nutrition Information: 1 Serving: Calories 245 (Calories from Fat 115); Total Fat 13g (Saturated Fat 8g, Trans Fat ncg); Cholesterol 90mg; Sodium 1060mg; Total Carbohydrate 9g (Dietary Fiber 3g, Sugars ncg); Protein 23g Percent Daily Value*: Vitamin A 54%; Vitamin C 34%; Calcium 8%; Iron 4% Exchanges: 0 Other Carbohydrate; 1 1/2 Vegetable; 3 Lean Meat; 1 Fat Carbohydrate Choices: 1/2*Percent Daily Values are based on a 2,000 calorie diet.