Noodle Salad

Macaroni Salad Noodles, cook according to package directions

Sharp Cheddar, cubed

Onions, diced

Olives, sliced

Pickles, diced

Egg Whites, diced

"Sauce"

Mayo

Egg Yolks

Pickle juice

Mustard

Dry mustard

Dill powder

Paprika

Layered Salad

(Grandma Jean)

In a clear, straight sided salad bowl, layer in the order below:

Layer of Lettuce

3 cups carrots, shredded

3 stalks celery, thinly sliced

1 small package frozen peas

3 green onions, sliced

3 tomatoes, sliced

1 cup cheddar cheese, shredded

Ranch dressing to cover & run down the sides

Cover heavily with grated Parmesan  cheese

Cover & refrigerate overnight

Add shrimp, tuna, crab or bacon before serving. 

Cherry Pie

(Courtesy of Food Network)

Total Time: 1 hr 30 min
Prep 20 min
Cook 1 hr 10 min
Yield: 1 (8-inch) pie
Level: Intermediate

Ingredients:

4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pie
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle

Directions:

Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Preheat the oven to 375 degrees F.
Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

OR for Lattice Crust:

(Courtesy of Simply Recipes - Elise Bauer)

1 Before starting the lattice top, roll out half of your pie dough and line your pie dish with it. The dough should extend beyond the rim of the pie dish by about half an inch. Put it in the refrigerator to chill while you work on the lattice. On a lightly floured surface, roll out the other half of your pie dough to the same extent as the first half (about 3 inches beyond the diameter of your pie dish). It's easier to work with the dough if it is chilled, so if it the dough has softened too much, put the rolled-out piece on a flat cookie sheet and chill it in the refrigerator or freezer for a few minutes.

 

2 Cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. You can use a blunt knife with or without a ruler or straight edge to guide you, or you can use a pizza wheel or a pastry wheel if you have one.

 

3 Fill your pie shell with the pie filling. Lay out 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, with about 1/2-inch to 3/4-inch space between them. Fold back every other strip.

 

4 Place one long strip of dough perpendicular to the parallel strips as shown. Unfold the folded strips over the perpendicular strip.

 

5 Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip, as shown. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip.

 
 

6 Continue this process until the weave is complete over the top of the pie.

 

7 Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about half an inch over the sides. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.

 
Left: 3/4-inch strips. Right: 1/2-inch strips

Pie Crust

(courtesy of Pioneer Woman)

Ingredients

• 1-1/2 cup Crisco (vegetable Shortening)
• 3 cups All-purpose Flour
• 1 whole Egg
• 5 Tablespoons Cold Water
• 1 Tablespoon White Vinegar
• 1 teaspoon Salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Puppy Chow - Allergy Free Version

This Puppy Chow, or Muddy Buddies recipe is a really nice treat that even those without allergies will enjoy!

Ingredients:
9 cups crispy rice cereal squares
1/2 cup almond butter
1 cup dairy free chocolate chips
1 1/2 cups confectioners' sugar

1. In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
2. Remove from heat, add cereal and stir until coated.
3. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

Peeaaaa Souuppp!

This soup is to die for! Photo is definitely from BEFORE it has been cooking for hours, since, after the soup is done, it really doesn't look all that appetizing. But let me assure you: This soup is incredible!!! Lincoln, my 11 month old, couldn't stop signing his request for "More, please!"

Crockpot Split Pea Soup (Ham Bone Soup)

Ingredients:
1 (16 ounces) package dried green split peas, rinsed
1 meaty ham bone, 2 ham hocks or 2 cups diced ham
1 cup sliced baby carrots
1 cup chopped yellow onion
2 ribs celery plus leaves, chopped
2 cloves garlic, minced
1 bay leaf
1/4 cup chopped fresh parsley
Salt and pepper to taste
6 cups chicken broth

Method:
Layer ingredients in slow cooker in the order given, adding the broth last. Do not stir ingredients. Cover and cook on high 4—5 hours or on low 8—10 hours until peas are very soft and ham falls off the bone.

Nutritional Info:
PER SERVING:260 calories (40 from fat), 4g total fat, 1g saturated fat, 30mg cholesterol, 690mg sodium, 34g carbohydrate (13g dietary fiber, 6g sugar), 23g protein

St Patrick's Day in December!

As a way to have easy access to recipes and not have to look them up again forgetting where I had found it last time I think this is an easy way to keep track!

In the crockpot for dinner tonight is Corned Beef and Cabbage! I realize it is nowhere near St Patrick's day, but this is a meal we like to enjoy a few times a year!

Slow-Cooker Corned Beef and Cabbage
(From Martha Stewart)

Prep Time 15 minutes
Total Time 5 1/4 hours
Yield Serves 6

Ingredients

2 celery stalks, cut into 3-inch pieces
3 carrots, cut into 3-inch pieces
1 small yellow onion, cut into 1-inch wedges (root end left intact)
1/2 pound small potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
Grainy mustard, for serving
Directions

In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.