Ambrosia Salad

 I love to make this for the holidays.   I like to use the pastel colored marshmallows for Easter.  I prefer homemade whipped cream over cool whip.

AMBROSIA SALAD

(serves 8-12)

Ingredients:

*1 (11 ounce) can mandarin oranges, drained

*1 (15 ounce) can fruit cocktail, drained

*1 (12 ounce) container cool whip or homemade whipped cream 

*1 (14 ounce) bag shredded coconut

*1 (10 ounce) bag mini marshmallows

*1/2 cup sour cream

*1 cup chopped walnut or pecans

Directions:

~In a large mixing bowl, combine, 1 drained can mandarin oranges, 1 drained can fruit cocktail, 1 container of cool whip, 1 bag shredded coconut, 1 bag mini marshmallows, 1/2 cup sour cream, and 1 cup chopped walnuts or pecan until well combined.

~Cover and refrigerate for at least 2 hour (I make mine the day before we are going to eat it).

Christmas Jello

 Although easy to make, this takes a while.   You have to let the bottom layer cool, before adding the next layer.  You have to have the middle layer sit for a few hours to firm up and then the same with top layer.   I make this the day before I need it.  

CHRISTMAS JELLO

(serves 12-16)

Crust Ingredients:

*1/2 cup butter, softened

*1 cup all-purpose flour 

*1/4 cup light brown sugar, packed

*1/2 cup chopped pecans

Middle Layer Ingredients:

*1 (3 ounce) box of lime jello

*1 cup boiling water

*1 (8 ounce) package cream cheese, softened

*1/2 cup powdered sugar

*1 1/2 cups heavy cream

Top Layer Ingredients:

*2 (3 ounce) boxes strawberry jello

*3 cups boiling water

*1 cup ice

Crust Directions:

~Preheat oven to 375 degrees.

~Mix 1 cup all-purpose flour, 1/2 cup softened butter, and 1/4 cup chopped pecans until well mixed.

~Stir in 1/2 cup chopped pecans until well incorporated.

~Press into a 9X13 inch baking pan.

~Bake for 13-15 minutes.

~Remove from oven and allow to cool completely.

Middle Layer Directions:

~In a small bowl, whisk 1 cup boiling water and 1 (3 ounce) box lime jello together until jello is dissolved.

~Set aside and allow to cool to room temperature.  

~In a medium mixing bowl, mix 1 (8 ounce) softened cream cheese and 1/2 cup powdered sugar together until smooth.

~Mix in cooled lime jello.

~In a clean mixing bowl whip 1 1/2 cups heavy whipping cream until soft peaks form (do not overheat or you will get butter).

~Fold whipped cream into jello mixture until well incorporated.

~Spread over cooled crust.

~Cover and refrigerate until mixture sets (about 1- 1 1/2 hours).

Top Layer Directions:

~In a medium bowl, whisk 2 cups boiling water and 2 (3 ounce) boxes strawberry jello until jello has dissolved.

~Add in one cup ice and stir until ice has dissolved (if some of the ice doesn't melt, just remove it).

~Gently pour over middle layer.

~Cover and refrigerate until top layer has set (about 2-3 hours).

Olive Spread Deviled Eggs

 What a tasty twist on your regular Deviled Egg.

OLIVE SPREAD DEVILED EGGS

(makes 12)

Ingredients:

*6 large eggs

*1/4 cup mayonnaise 

*1/8 cup sour cream

*10-12 green olives, chopped small

*1 teaspoon onion, finely chopped (optional)

*salt and pepper to taste

Directions:

~Place eggs into a medium saucepan and cover wth water (about 3-4 inches over the eggs).

~Bring water to a boil.

~Cover and reduce heat to a simmer.

~Cook for 20 minutes.

~Drain water and peel eggs.

~Allow eggs to cool completely.

~Cut eggs lengthwise.

~Scoop out egg yolks into a bowl.

~Mash egg yolks.

~Add 1/4 cup mayonnaise, 1/8 cup sour cream, 10-12 chopped green olives, 1 teaspoon finely chopped onions, salt and pepper to taste and mix until well incorporated.

~Spoon mixture back into eggs and enjoy. 

Celery Salad

 One of my favorite salads.  I either use broccoli or radish micro greens.   You can use fresh parsley or finely chopped broccoli.

CELERY SALAD 

(serves 6-8)

Salad Ingredients:

*4-6 stalks of celery, chopped small

*2-3 apples (I use fuji), chopped small

*1 small to medium cucumber, chopped small

*1 cup micro greens 

*1 cup dried cranberries 

*1 cup pecans, chopped

Dressing Ingredients:

*1 cup mayonnaise 

*1/8 cup extra virgin olive oil 

*juice from one lemon

*1 garlic clove, minced

*1/4 cup fresh dill, chopped (or 1 tablespoon dried)

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon red pepper flakes

*1 green onion, chopped

*1/2 teaspoon dijon mustard

*1/2 cup finely grated parmesan cheese

Salad Directions:

~In a large bowl, mix 4-6 chopped celery stalks, 2-3 chopped apples, 1 chopped cucumber, 1 cup dried cranberries, 1 cup micro greens, and 1 cup chopped pecans until well mixed.

Dressing Directions:

~In a medium bowl,  stir 1 cup mayonnaise, 1/8 cup extra virgin olive oil, juice squeezed from 1 lemon, 1 minced garlic clove, 1/4 cup chopped fresh dill, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon red pepper flakes, 1 green chopped onion, and 1/2 teaspoon dijon mustard together until well incorporated.

~Stir in 1/2  cup finely grated Parmesan cheese.

~Pour over salad and mix until all veggies are evenly coated.

~Cover and refrigerate for at least 1 hour (I do this step for 3-4 hours).

Tomato Pie

 I only like this with fresh garden tomatoes, so this is a summer dish for me.   Normally tomato pie, does't have bacon in it, but we like it in there.  

TOMATO PIE

(8 slices)

Ingredients:

*1 (9-inch) deep dish pie crust 

*4 large tomatoes, sliced (peeled if you want)

* 1 teaspoon salt

*1/2 pound bacon, cooked and crumbled (optional)

*2 green onions, sliced thin

*1/2 cup fresh basil leaves, chopped (10 large leaves)

*1 clove of garlic,  minced 

*1/2 cup mozzarella cheese, grated

*1 1/2 cups sharp cheddar cheese, grated

*3/4 cup mayonnaise 

*1 teaspoon ground black pepper

Directions:

~Preheat oven to 375 degrees.

~Layer tomatoes over paper towel line pan in a single layer.

~Sprinkle salt evenly over tomatoes and allow to sit fo 15 minutes.

~Bake pie crust for 15 minutes.

~Remove from heat and cool.

~Reduce heat to 350 degrees.

~Pat the tops of the tomatoes with dry paper towel after they've been sitting for 15 minutes to remove any excess liquid.

~In a medium bowl,  mix mayonnaise, mozzarella cheese, cheddar cheese, garlic,  and pepper together until will combined.

~Layer half of the tomatoes in to partially cooked pie crust.

~Sprinkle half of the chopped green onions over the tomatoes. 

~Sprinkle half of the bacon over the tomatoes.

~Spread 1/3 of the cheese mixture over tomatoes.

~Layer the rest of the tomatoes over the cheese.

~Sprinkle the remaining green onions and bacon over the tomatoes.

~Spread the remaining cheese mixture over top, trying to leave as little gaps as possible.

~Bake for 30-40 minutes or until cheese is melted and bubbly.

~Remove from heat and cool for 15 minutes before cutting.

Sausage Stuffing

 I put a lot of veggies in this, but you can remove some if you so choose.  I also sometimes add mushrooms even though I don't have it listed in the recipe.  I sometimes put the veggies in the blender to make them really fine.  The little ones seem to eat it better that way.

SAUSAGE STUFFING

(serves 8)

Ingredients:

*1/2 pound pork sausage 

*1/4 cup butter

*1 red bell pepper, chopped small

*1/2 green bell pepper, chopped small

*2 celery stalks, chopped small

*1 medium carrot, chopped small

*1 medium yellow onion, chopped small

*2 garlic cloves, minced

*1 tablespoon dried parsley

*1/2 teaspoon ground thyme

*1/4 teaspoon ground sage

*1 teaspoon ground black pepper

*4 cups seasoned croutons (parmesan seasoned is awesome)

*3 cups chicken/turkey stock

Directions:

~Preheat oven to 375 degrees.

~Spray a casserole dish with cooking spray.

~In a large frying pan cooking sausage, breaking it up as it cooks, breaking it up into small pieces.

~Remove sausage from pan and drain grease.

~Melt butter into pan.

~Add veggies and cook for 3 or 4 minutes.

~Add sausage back to pan and  add seasonings.

~Cook for another 5 minutes, stirring often.

~Add croutons and stir until well mixed.

~Stir in chicken/turkey stock until everything is well coated.

~Place into prepared casserole dish and cover.

~Bake for 40 minutes. 

Pico De Gallo

 This is super easy and quick to make.   Great to go on tacos, fajitas, nachos or just as a dip.

PICO DE GALLO

Ingredients:

*8-10 small tomatoes (or Roma), chopped

*1/2 medium white onion, chopped small

*1/2-3/4 cup cilantro, chopped

*2 teaspoons coarse salt (I use sea salt)

*zest from one lime

*juice from 1 lime

Directions:

~In a medium bowl, 8-10 chopped small tomatoes, 1/2 chopped white onion, 1/2-3/4 cup chopped cilantro, 2 teaspoons coarse salt, zest for lime, lime juice from 1 lime, and mix all the ingredients.

~Cover and refrigerate for at least 1 hour.

Mozzarella Cheese

 Mozzarella Cheese is so easy to make.  It only takes about half hour.   I have seen some people use vinegar instead of Rennet, but I've never tried it.  You can get Rennet on line or in health food stores.  You can find citric acid in the grocery store in the canning section.   Both the rennet & citric acid goes a long way.  You can use pasteurized whole milk, but not ultra patronized.    

MOZZARELLA CHEESE

Ingredients:

*1 cup chlorine-free water

*1.5 teaspoons citric acid

*1/4 cup chlorine-free water

*1/2 teaspoon rennet

*1 gallon whole milk (raw milk is best, but not necessary)

*1 tablespoon kosher salt 

Directions:

~In a small bowl, mix 1 cup water and citric acid together until dissolved. 

~In an another small bowl, mix 1/4 cup water and rennet together. 

~Pour milk into a large bowl.

~Vigorously stir in citric acid mixture.

~Heat up mixture over medium low heat until it reaches 90 degrees (stirring often).

~Remove milk from heat.

~Stir in rennet mixture for about 20-30 seconds.

~Cover and sit for 10 minutes.

~Using a sharp knife, cut the curd into squares and about 1-inch wide (like a checkerboard).  Make sure your knife is long enough to cut all the way to the bottom of the pot.

~Place pot back on burner and cook over medium-low heat, until mixture reaches 105 degrees (gently stir often, careful not to break up curd).

~Remove from heat and allow to sit for 5 minutes.

~Remove curds from pot and place into a mesh strainer (keep the liquid "whey").

~Let drain for about 1 minute, and then gently squeeze mixture to remove any extra liquid.  

~Heat up whey to 180 degrees.

~Place curds into a clean bowl.

~Pour hot whey over curds.

~Allow to sit for 20-30 seconds or until soft and pliable. 

~Remove mixture from whey and sprinkle salt over it.

~Pull the mixture to stretch it.

~Fold and stretch mixture until it is until mixture is smooth (about 4-6 folds).

~Shape mozzarella cheese into a ball.

~Once you have aa ball, set in into ice water.

~Allow to sit for 10 minutes before using (you and cover refrigerate at this time for up to 4 days).

Antipasto Kabobs

 This is an Antipasto Salad on a stick.  Great appetizer, lunch or for any party.   Easy to make and great to make ahead of time.  Easy to double this recipe.

ANTIPASTO KABOBS

(makes 6 small or 12 large)

Ingredients:

*1 tablespoon olive oil

*12 cheese tortellini

*12 fresh mozzarella balls

*12 cherry tomatoes, halved

*12 green or black olives

*12 pepperoncini peppers

*12 chunks provolone cheese

*12 chucks hard salami

*12 slices of prosciutto, folded into quarters 

*12 chucks artichoke

*1/2 cup favorite Italian dressing

Directions:

~Bring a pot of water to a boil.

~Pour 1 tablespoon olive oil in boiling water.

~Place 12 cheese tortellini in boiling water and cook for 6-8 minutes.

~Drain through a strainer.

~Run cold water of cooked tortellini.

~Place tortellini and 12 fresh mozzarella balls into a large bowl and toss with 1/2 cup Italian dressing.

~Cover bowl and place int he refrigerator for at least two hours.

~Thread tortellini, mozzarella balls, 12 tomatoes, 12 olives, 12 pepperoncini pepper, 12 chucks provolone cheese, 12 chunks hard salami, 12 slices prosciutto, and 12 chunks artichoke on 12 wooden skewers.

~Place on a plate and cover with plastic wrap and refrigerate for at least 1 hour.

Snickers Apple Salad Trifle

This is a big party hit.   Quick and easy to make.  

SNICKERS APPLE SALAD TRIFLE 

(serves 6)

Ingredients:

*1 (16 ounce) whip cream, thawed

*1 (5 ounce) box vanilla  or cheesecake instant pudding 

*1/2 cup whole milk or heavy cream

*4 large apples (I use two different types, Granny Smith and gala), chopped into bite size pieces

*2 cups seedless green or red grapes, halved

*4 (2 ounce) snickers bars, cut into bite size pieces

*2 tablespoons peanuts (optional)

*1/2 cup caramel sauce

Directions:

~In a large bowl, whisk 5 ounce box pudding and 1/2 cup milk together for 1-2 minutes. 

~Fold in 16 ounce cool whip, until well combined and smooth.

~Fold in 4 chopped apples, 2 cups grapes, 8 ounces snickers bar, and 2 tablespoons nuts.

~Place half of salad in a clean bowl.

~Drizzle with half of the caramel sauce.

~Add the remaining salad to the bowl.

~Drizzle the remaining caramel sauce over it.

~Cover and refrigerate for at least one hour.

• Chill before serving (I like to chill overnight, but chill a minimum of 2-4 hours).

Cranberry Sauce

 I make a cranberry relish, that I love.  Some of my family members prefer this sauce.  Both are good.  I make this a day or two before Thanksgiving or whenever we have turkey.  Quick and easy to make.

CRANBERRY SAUCE

Ingredients:

*1 (12 ounce) bag fresh cranberries

*1 1/4 cups granulated sugar

*1/2 cup water

Directions:

~Rinse 1 (12 ounce) bag cranberries and remove any soft ones and place in a saucepan.

~Add 1 1/4 cups sugar and 1/2 up water to saucepan.

~Cover with lid, and cook over medium heat until mixture comes to a boil and the cranberries are popping (stirring once occasionally).

~Remove from heat and place in a blender or food processor (or use an immersible blender) and blend to desired smoothness.

~Place into a bowl and cool before eating.

Cranberry Apple Coleslaw

 I am not a coleslaw eater, but I do like this recipe.  It tastes best if you allow it to sit in the refrigerator for a few hours before eating.

CRANBERRY APPLE  SALAD

(serves 8)

Salad Ingredients:

*1 (14 ounce) bag coleslaw mix

*2 medium apples, chopped into bite size pieces

*3/4 cup dried cranberries

*1 cup walnuts, chopped

*5 green onion tops, sliced small

Dressing Ingredients:

*1 cup mayonnaise (add 1 cup if not adding yogurt).

*1 cup plain greek yogurt (omit if dairy free)

*1/4 cup honey

*3/4 teaspoon ground ginger

*1/2 teaspoon ground cinnamon

Directions:

~In a large bowl, mix 1 (14 ounce) bag coleslaw mix, 2 medium chopped apples, 3/4 cup dried cranberries, 1 cup chopped walnuts, and 5 chopped green onion tops.

~In a medium bowl, whisk 1 cup mayonnaise, 1 cup plain greek yogurt, 1/4 cup honey, 3/4 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon. 

~Pour the dressing ingredients over the salad and stir until completely coated.

~Cover bowl and refrigerate for at least 2 hours before serving.

Pickled Onions

 Great on salads, burgers and subs.  So easy and quick to make.

PICKLED ONIONS

(makes 1 pint)

Ingredients:

*1 large red onion

*2 garlic cloves, minced

*1/2 cup water

*1/4 cup distilled white vinegar

*1/4 cup apple cider vinegar

*2 tablespoons honey 

*2 teaspoons salt

*1/8-1/4 teaspoon red pepper flakes

Directions:

~Slice the onions very thin.

~Pack the onions and garlic into a clean 1 pint jar.

~In a small saucepan, mix  water, vinegars, honey, salt and pepper flakes and bring to a boil

~Gently pour into mason jar over onions.

~Slide a butter knife down the sides of the jar to remove any air bubbles.

~Place lid on jar and refrigerate for over night before using.  

~Can be stored in the refrigerator for up to 3 weeks.

Celery Salad

 Good summer side dish.   Great way to use up celery.  

CELERY SALAD

(serves 6)

Ingredients:

*1/4 cup olive oil

*1/4 cup freshly squeezed lemon or lime juice

*1 tablespoon Dijon mustard

*1 teaspoon celery seed

*1/2 teaspoon kosher salt

*1/8 teaspoon ground black pepper

*4 cups celery, sliced thin

*1 tart apple, peeled, cored, and diced

*1/2 cup mozzarella cheese, cut into small bite size chunks

*1/2 cup pecans, chopped

Directions:

~In a small bowl, whisk olive oil, Dijon mustard, celery seed, kosher salt, and pepper until well mixed.

~In a large bowl, toss celery, apples, and cheese together.

~Drizzle olive oil mixture over carrot mixture and toss until well coated.

~Cover and refrigerate for at least 2 hours.

~Mix in pecans just before serving.

Carrot Slaw.

 Great summer side dish.   Also works well on a burger, Italian sausage, brats, or hot dogs.

CARROT SLAW

(serves 6-8)

Ingredients:

*6 cups carrots, peeled and shredded (about 2 pounds)

*1 medium red onion, diced

*1 garlic clove, mined fine 

*1/4 cup Dijon mustard

*1/4 cup olive oil

*2 tablespoons freshly squeezed lemon juice

*1 1/2 teaspoons kosher salt

*1 teaspoon ground black pepper

Directions:

~In a small bowl, whisk Dijon mustard, olive oil, lemon juice, salt and pepper until mixed well.

~In a large bow, mix carrots and red onions together.

~Drizzle olive oil mixture over carrots and onions and mix completely coated.

~Cover and refrigerate for at least 2 hours.

Creamy Cucumbers

 Great summer side dish.   I like to pair this with potato salad and bbq chicken.   You can use greek yogurt in the place of mayo if you would like.

CREAMY CUCUMBERS 

(serves 8)

Ingredients:

*2 large cucumbers, peeled and sliced thin

*1 medium sweet onion, sliced thin

*2 garlic cloves, minced fine (I use a microplane)

*1 cup mayonnaise 

*1/2 cup sour cream

*2 tablespoons white vinegar

*1 heaping teaspoon dried dill weed

*1 1/2 teaspoons granulated sugar

*1 teaspoon garlic powder 

*1 1/2 teaspoon ground black pepper

Directions:

~In a medium bowl, mix cucumbers, onion, minced garlic, and salt together.

~Cover bowl with plastic wrap and allow to sit for 30 minutes.

~Dump cucumber mixer into a colander and allow moisture to drain for 30 minutes, stirring every 10 minutes.  

~In a large bowl, whisk mayonnaise, sour cream, vinegar, dill weed, sugar, garlic powder and pepper together.

~Add cucumber mixture and stir until well mixed.

~Cover and refrigerate for at least 3 hours. 

Hush Puppies

 Quick and easy to make.  Great for a side dish or for a snack.  I like to dip mine in ranch dressing or tarter sauce. 

HUSH PUPPIES

(makes 18-20)

Ingredients:

*1 1/2 cups fine grind cornmeal

*1/2 cup all-purpose flour

*1 1/2 teaspoons kosher salt

*1 1/2 teaspoons baking powder 

*1/2 teaspoon baking soda

*1/4 teaspoon garlic powder

*1/2 teaspoon granulated sugar

*1/2 small yellow onion

*4 tops of green onion

*1 large egg

*1 cup buttermilk

*4 tablespoons cold butter, cut into small cubes

*vegetable oil for frying (around 4 cups)

Directions:

~Chop onion and green onions, fine (I use a food processor).

~Preheat oil in a large heavy bottom skillet over medium-high heat  '365 degrees' (I use a cast iron pan).

~In a medium mixing bowl,  whisk cornmeal, flour, salt, baking powder, baking soda, garlic powder, and sugar.

~Stir in onion, green onion, egg and buttermilk to until mixed well.

~Stir in butter.

~Drop batter by cookie scoop in hot oil (do not over crowd pan).

~Cook until they are a golden brown (2-3 minutes), turning hush puppies often to brown all sides.

~Remove from oil and place on a paper towel lined plate.

~Sprinkle a little salt on them while they are still hot.

~Eat as is or dip in your favorite dipping sauce.

Variations:
`add 1 cup shredded cheddar cheese into batter.
`add chopped jalapeño peppers to batter.
`add 1 cup corn  (drained) to batter.

Refrigerator Pickled Asparagus

 I made these for my daughter who loves anything dill.  Super easy to make,  but you do need to wait a day or two before they are ready to eaten.

REFRIGERATOR PICKLED ASPARAGUS

(makes 1 quart)

Ingredients:

*1 bunch asparagus 

*4 garlic cloves, sliced

*1/3 cup fresh dill weed

*1 1/2 teaspoon kosher salt

*1 teaspoon ground black pepper

*1/8 - 1/2 cup sliced peperconcinis

*1/2 cup peperconcini juice

*1 cup water

*1/2 cup white vinegar

*1 tablespoon granulated sugar

Directions:

~Wash the asparagus and trim off the bottoms (discard the bottoms).

~Now cut the asparagus to fit into a quart size jar (keep the cut pieces this time).

~Place all of the asparagus into the quart size canning jar.

~Add the garlic, dill, and peperconinis to the canning jar.

~In a small saucepan, add the peperconini juice, vinegar, water, salt, pepper, and sugar.

~Bring to a boil.

~Pour the hot brine oven the top of the asparagus to fill the jar.

~Seal with lid and place in the refrigerator.

~Refrigerate for at least 24 hours before eating, but best if you can wait 4 or 5 days.

Cole Slaw

Great for a side dish for anything barbecue and awesome on a pulled pork sandwich.   To tell the truth the only thing I like Cole slaw on it a pulled pork sandwich.  To make this even easier to make you can buy a bag of Cole slaw and not use the cabbage, carrots and red onion.

COLE SLAW 

(serves 6-8)

Ingredients:

*1 head green cabbage, shredded

*2 carrots, grated

*1 red onion, chopped small

*1 teaspoon mustard 

*3 teaspoons apple cider vinegar 

*1 1/2  cups mayonnaise

*1 tablespoon granulated sugar

*1/2 teaspoon celery seed

*1 teaspoon  ground black pepper

Directions:

~Combine all the ingredients in a large bowl, and mix well.

~Cover and refrigerate for a least 3 hours.

Veggie Au Gratin

 Great way to use up zucchini and yellow squash when it's in season.   Yummy!

VEGGIE AU GRATIN

(serves 4)

Ingredients:

*3 tablespoon butter

*1/2 -1 yellow onion, thinly sliced

*3 garlic cloves, minced

*1/2 teaspoon salt

*1 teaspoon ground black pepper

*1 cup heavy cream

*1/2 cup fresh parmesan cheese, grated

*1/4 teaspoon ground nutmeg

*1 medium zucchini, sliced in rounds 1/8-1/4 inch thick

*1 medium yellow squash, slice in rounds 1/8-1/4 ice thick

*1 medium/small carrot, peeled and shredded

*1 1/2 cups gouda cheese, shredded

Directions:

~Preheat oven to 450 degrees.

~Melt butter in an oven proof skillet (I use my cast iron skillet), over medium heat.

~Add onions, and cook for 4-5 minutes, or until the edges start to brown.

~Add minced garlic, salt and pepper, cook for another 1 minute.

~Add cream and parmesan cheese and simmer until  bubbly and it starts to thicken.

~Stir in ground nutmeg

~Add zucchini, yellow squash, and shredded carrot and cook another 5 minutes, stirring as needed.

~Sprinkle gouda cheese over top of veggies.

~Bake for 15-20 minutes or until cheese is a golden brown.