Chicken Stir Fry

Chicken Stir Fry

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


Summer Salad

Summer Salad

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

Summertime Lemonade

Summertime Lemonade

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

  1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
  2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Serve over ice and enjoy your summertime!

Blueberry Crumble

Blueberry Crumble

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!

Our Favorite Christmas Cookies

Our Favorite Christmas Cookies

I have tried to make other cookies at Christmas time, but my family won’t cooperate. ¬†ūüôā ¬† This is our recipe given to me over 20 years ago by my friend Angela. ¬†Have fun making them with your family.¬†Obviously, this recipe is not low calorie but it does make delicious cookies and they are my families favorite every year. ¬†Hope they become yours too!

MERRY CHRISTMAS!!

Cookie Dough –

4 cubes of real butter  ( yep Рyou read that right )

1 egg plus 1 egg yolk ( reserve the white for the frosting )

1 C. sugar

1 Tablespoon of almond extract

4 C. Flour

Mix all ingredients well and let the dough chill.  Roll out on a well floured surface to desired thickness. Cut out dough using your favorite cookie cutters.

Bake at 375 degrees for 8 – 10 minutes until light brown around the edges

Frosting –

3/4 c. Crisco

1 lb of powdered sugar

1 egg white

2 Tablespoons of water

2 teaspoons of vanilla

1 teaspoon of almond extract

Mix well and add desired food coloring

 

Fall Treats – Just in Time for Trick or Treat

Fall Treats – Just in Time for Trick or Treat

Simple recipes are the best. ¬†My Grandma Swenson lived in Minnesota and my family would travel each summer to visit her along with the rest of my Dad’s family who lived simply on farms and in small towns. ¬†I remember the wonderful home cooked meals served by my grandma and aunties. ¬†They also made the best desserts and treats. I have an old church recipe book that my grandma gave me when I graduated from high school. ¬†I love to look through this treasure of small town Minnesota and I always bring it out this time of year when I make snacks for Halloween night. ¬†The caramel corn is so yummy. ¬†It stores well, but we usually never have any left to store. ¬†The Goblin punch was fun to make when my kids were little and was a favorite at the elementary school parties each year. ¬†And of course, who doesn’t love a warm apple crisp on a chilly fall evening. ¬†Enjoy!

 

Old Fashioned Caramel Corn

Ingredients

6  cups popped popcorn

2 cups packed brown sugar

1 cup butter, cubed

1/2 cup Karo light corn syrup

1 teaspoon salt

2 teaspoons vanilla extract

1/2 teaspoon baking soda

Directions

Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally.

Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13×9-in. baking pans.

Bake, uncovered, at 250¬į for 30 minutes, stirring occasionally. Cool completely. Store in airtight containers.

Goblin Punch

1 quart chilled orange juice

1 quart orange sherbert

2 quarts chilled ginger ale

Apple Crisp

Ingredients

8 medium apples, peeled and sliced

1 1/2 c. brown sugar

1 c. flour

1 c. oats

1 1/2 tsp. cinnamon

1/2 c. butter

Directions

Grease 9×13 pan. Layer apples in the bottom of the pan.¬† Mix remaining ingredients well and sprinkle over apples.¬† Bake at 350 degrees for approximately 30 minutes until apples are tender and the topping is golden brown. ¬†

I like to serve this warm over french vanilla ice cream.

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