Cranberry Salad
Dissolve : 1 Large box of orange jello in 1/2 c. boiling water
Add: 1/2 c. orange juice – pulp free
Let cool
Then add:
1 lb. of cranberries, finely chopped ( use a blender or food processor)
1 1/2 c. pineapple tidbits , drained
1c. chopped apple
1c. chopped walnuts
1/2 c. chopped celery
1 Tablespoon Lemon Juice
3/4 c. sugar
orange zest of 1 small orange
Mix well and chill overnight.
Enjoy!
Cheesy Brussels Sprouts
Ingredients:
4 slices of Bacon
1 Large Yellow Onion, chopped
1 clove Garlic, minced
2 lbs. Fresh Brussel Sprouts, cut in half
1 1/2 c. Whole Milk
1 c. Chicken Broth
4 Tablespoons of Unsalted Butter
5 Tablespoons All Purpose Flour
3/4 c. Freshly Grated Parmesan Cheese
1 Tablespoon Dijon Mustard
1/2 Teaspoon Salt
1/4 Tablespoon Dried Thyme
Ground Pepper to taste
1 1/ 2 c. Grated Sharp White Cheddar
Paprika for Garnish
Step 1 :
Heat a large skillet and crisp cook the bacon. Transfer to a plate and cool. Pour off all but approximately 2 Tablespoons of the bacon fat from the pan. Add the onion and minced garlic. Cook until onion is translucent. Scrape the onions and garlic into the bottom of a large shallow 9×13 baking dish. Spreading evenly across the bottom. Set aside.
Step 2:
Preheat Oven to 375 degrees. Bring large pot of salted water to a boil then add the sprouts and cook until tender. Drain thoroughly and transfer to the baking dish.
Step 3:
Combine Milk and Chicken Broth in saucepan Bring to simmer, remove from heat.
Step 4:
Melt butter in a large saucepan . Add the flour and cook at medium heat for approximately 1 minute until golden brown. Whisk in half of the hot milk and broth. Heat and whisk for another minute or so until mixture is thickened. Add the remaining liquid and cook for 5 minutes, whisking frequently.
Step 5:
Whisk in the parmesan cheese , mustard , thyme, salt and pepper. Pour the sauce mixture evenly over the sprouts. Crumble the crisp bacon over the top and then sprinkle evenly the white cheddar cheese. Dust lightly with paprika.
Step 6:
Bake at 375 degrees in center oven for approximately 30 minutes until bubbly and golden brown.
ENJOY!
Chicken Stir Fry
4 boneless chicken breasts cut into strips
2 c. chopped broccoli
2 c. sliced mushrooms
2 c. yellow squash
2 c. chopped carrots
1 red pepper, cut into small pieces
1 small red onion sliced
Cook chicken in one tablespoon of oil until cooked. Add vegetables and cook until tender.
Combine and whisk in small bowl –
1/2 c. water
2 Tablespoons soy sauce
2 Tablespoons rice vinegar
1 tsp. chicken bouillon granules
1/4 tsp. red pepper
1 tsp. hot sesame oil
Simmer approximately 10-15 minutes
Serve over rice
8 oz. of baby spinach
8 oz of red leaf lettuce
1 c. sliced strawberries
1/2 c. blueberries
1/2 c. mandarin oranges
1/2 c. pecans or 1/2 c. almonds
3 oz. goat cheese crumbled
1 bunch green onions
1 avocado, peeled and diced
Dressing
1 c. vegetable oil
3/4 c. sugar
1/2 c. red wine vinegar
2 cloves garlic, minced
1/2 t. paprika
salt and pepper to taste
This easy old fashioned recipe is my favorite.
1 3/4 c. white sugar
8 c. water
1 1/2 c. freshly squeezed lemon juice
Serve over ice and enjoy your summertime!
Blueberry Crumble
For the Crust
2 Sticks of unsalted butter
1/2 c. sugar
2 1/2 c. flour
1/2 tsp. salt
For the Filling
2 blocks of cream cheese ( room temperature )
1/2 c. sugar
1 large egg ( room temperature)
1/ 2 c. sour cream
1 tsp. vanilla
1 Tbsp. lemon zest
juice of one lemon
3 c. fresh blueberries
For the Topping
1 stick of melted unsalted butter
1/3 c. sugar
1 c. all purpose flour
1 tablespoon light brown sugar
Preheat oven to 350 degrees. Spray cooking spray on bottom and sides of a 9×13 pan
Mix with hand mixer the ingredients for the crust and spread on the bottom of pan. Bake for approximately 20 minutes or until golden brown. Let cool
While the crust is cooling, mix ingredients together for the filling, minus blueberries. Mix until creamy then fold in the fresh berries. Layer the filling over the cooled crust.
Mix together the ingredients for the topping and layer evenly over the filling.
Place the crumble in the oven for approximately 40 minutes. Until the topping is golden and the center is set. Let the crumble cool at room temperature and then refrigerate until ready to serve.
Of course this tastes great solo or with a side serving of vanilla bean ice-cream. A perfect Easter treat. Enjoy!
