Cranberry Salsa

1 bag fresh cranberries
1 cup sugar
2 TBS lime juice
  Grind these together in blender until smooth (may need a TBS of water or so)
Add 1 bunch fresh cilantro leaves, grind
Add 1 bunch fresh green onions, (green only), grind
Add  1 jalapeno, seeded and chopped (remember to wear gloves)
This will be a smooth salsa.  Best made a day ahead.
Serve with chips or over cream cheese and crackers.
Wish I knew which grocery store I got this from last fall, it is always a hit.
This is linked to Ingredient Spotlight at Eat at Home.

3 Ingredients Peanut Butter Cookies

1 cup peanut butter
1 cup white sugar
1 egg

Combine the peanut butter, white sugar and egg. Mix until smooth. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.  These mix up fast.  I ususally get about 20 - 24.

Aunt San San’s Oven BBQ Chicken

Mix & heat sauce:
3 TBS Catsup
2 TBS Vinegar
1 TBS Lemon juice
2 TBS Worcestershire sauce
4 TBS Water
2 TBS Butter
3 TBS Brown sugar
1 Tsp Mustard
1 Tsp Salt
1 Tsp Chili powder
1 Tsp Paprika

Dip floured chicken pieces in sauce (one chicken cut up or your choice of pieces). Place in foil lined pan, cover with more foil & seal well. Bake at 500 for 15 minutes, reduce heat to 325, & bake 1 hour & 15 minutes more. Easy & great for a crowd, can be doubled.

This is linked to Eat at Home ingredient spotlight

Cherry Vinaigrette

This comes from Jessie at the  Vanderbilt Wife.

I made this dressing and it was great!  I had rasberry jam and cranberry juice.  I think any combo would work.  We had a mixed salad of romaine and spinach, wish I had added a few dried cranberries and crumbled bacon bits.  Best thing it made just a small amount.

Cherry Vinaigrette

2 TBS cherry whole-fruit jam, such as Smuckers Simply Fruit
1 TBS pomegranate or pomegranate-cherry juice
olive oil
salt and pepper
Whisk juice into the jam until jam is broken up and smooth. Whisk in olive oil until you reach desired dressing consistency. (I like just enough oil to make it runny so it is still very acidic, but it's up to you.) Add salt and pepper to taste. Drizzle over salad and toss. Makes 4 side salad portions.

 
This is linked to Eat at Home Ingredient Spotlight
 

Orange-Almond Salad

Lettuce
2 cans (11 ounces each) mandarin orange sections, drained
½ c sliced celery

¼ c thinly sliced green onions

½ c sliced almonds

   Dressing:
¼ c oil

2 TBS vinegar

2 TBS Sugar

Dash of salt

1/8 tsp almond or vanilla extract

Clean and tear the lettuce into bite-size pieces. Place the lettuce, orange sections, celery, green onions, and almonds in a bowl. In a screwtop jar, combine the salad oil, vinegar, sugar, salt, and almond extract; shake to combine well. At serving time, pour dressing over the salad and toss gently. Serves 6-8. 

We have been known to put this all together, with the drained oranges in a bowl the salad dressing in a jar and have it ready WELL before dinner, all we do is dress and toss!

This is from my aunt and goes GREAT with "The Casserole".

This is linked to Eat at Home  Ingredient Spotlight.

Dad's Clam Fettuccine

2 - 6 ½ oz cans clams, minced, drained, reserve liquid (1/3 c)
1 TBS olive oil
1 c onion, chopped
1 clove garlic, minced
1/3 c white wine or water
2/3 c chicken broth
4 tsp cornstarch
8 oz fettuccine, cooked and drained
salt and pepper
parmesan cheese to taste
Sauté onion & garlic 3-4 minutes. Add wine simmer 2 minutes, add broth & clams, NO CLAM JUICE, cover & reduce heat, stirring occasionally. Cook pasta. Combine clam juice & cornstarch in sm jar, shake to mix. Add to sauce to thicken. Spoon sauce over pasta. Sprinkle with salt, pepper & Parmesan cheese.

My father in law was a great cook!  Dad would cut recipes out of the paper, I think that is where this is from.  He made it and we all liked it,  I loved it the MOST and whenever we would come home Dad always made this for me.  This is simple enough for a weeknight, but fancy enough for a "special dinner".
 
This is linked to Eat at Home Ingredient Spotlight for wine.
 

Asian Flank Steak (Freezer)

1 flank steak
½ c hoisin sauce
¼ c honey
¼ c sesame oil
¼ c lite soy sauce
¼ c white wine
¼ c sesame seeds  (can cut back to 1 - 2 TBS)
1 tsp minced garlic
Place all seasoning in ziplock and gently knead. Place steak in bag, and knead again.  Can be frozen at this point. Thaw and grill.

Wish I could give credit for this receipe.  This is one of the first things we made when we started freezing food and remains a favorite still today.

This is linked to Eat at Home Ingredient Spotlight.

Breakfast Casserole

6 oz Seasoned croutons
2 c Cheddar cheese, grated
1 lb Bacon, fried and crumbled (or 1 jar/pkg Bacon Bits)
1 pint Half and Half
10 Eggs or egg beaters
½ c Milk
Salt and Pepper To taste

Grease 9 x 13 pan. Beat ½ and ½ with eggs until frothy. Pour over ingredients. Layers should be crouton, cheese, bacon, and liquid. Cover with foil, let sit overnight. Bake at 325 for 40 – 45 minutes.
 
This is from Pam and has been made for over 20 years.  It really is a tried and true.
It is also linked to Ingredient Spotlight - Bacon
 

Blue Cheese Cranberry Pear Toasts

Not sure where this came from, it is great for this time of year when you always need an appetizer.

24 – 1/2 inch thick slices French bread
cooking spray
4 oz cream cheese
4 oz blue cheese
1/4 c pecans
1/4 c dried cranberries
1/8 tsp cayenne pepper
1 Bosc pear, very thinly sliced
Spray both sides of the bread slices with the cooking spray. Arrange bread slices on a large baking sheet and bake until lightly toasted, about 7 minutes. In a small food processor combine the cream cheese, blue cheese, pecans, cranberries and cayenne pepper; process until just combined, but not smooth. Spread the cheese mixture onto one side of the toasts. Arrange a thin slice of pear on each toast. Bake at 425 for 5-6 minutes or until lightly browned. Yield: 24 toasts

Linked to:
Eat at Home
Ingredient Spotlight

Easy Spinach Artichoke Dip

2 pkgs frozen chopped spinach
1 jar Alfredo sauce
1 can plain artichokes, chopped
8 oz Italian blend cheese
1 TBS minced garlic
salt and pepper to taste
Mix together all ingredients but half of the cheese in a oven safe bowl or pan. Place in oven and bake at 350 for about 20 minutes cover with remaining cheese & bake till melted and slightly golden


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Pam's Artichoke Dip

This comes from my SIL, she is not an artichoke fan, but loves this dip!

1 can artichokes (plain, not marinated) drained then mashed
1 c mayonnaise
1 c parmesan cheese
garlic powder (to taste) I probably used a teaspoon or more
Stir all together, nake at 350 for 40 minutes


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Impossible Quiche

Wish I knew where this came from – possibly Bisquick box

2 c Ham, cubed
1 sm can Mushrooms, drained
½ c Onion, chopped
1 c Cheddar Cheese, grated
1 ½ c Milk
3 Eggs
¾ c Bisquick
Lightly grease pie plate. Layer in order given up to milk. Mix milk, eggs & bisquick. Pour on top. Bake at 400 for 30 minutes or until golden brown. Let stand 5 minutes before cutting.



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The Casserole (Chicken, Tuna, or Turkey)

My “favorite” aunt makes this for any occasion you need to take a dish. It also turns up for Sunday lunch after church, she lowers the temperature while at church and we come home and lunch is ready.

1-2 c Chicken or tuna or turkey (cut up) (amount is what you have)
½ bag Egg noodles (cooked)
1 Sm jar pimento
1 sm can mushrooms, drained
1-2 can(s) Cream of mushroom soup (or Cream of Chicken)
1 can Water chestnuts, drained (optional)
½-1 pkg Seasoning Blend (frozen sm bag of onions, & green peppers)
1-2 c Grated Cheddar Cheese
Pepper to taste
Cook noodles per pkg. Sauté the seasoning mix pkg. Combine all ingredients in bowl- mix together & turn into a greased casserole. Bake at 350 until heated through & bubbling. 30 minutes) if you make this up in advance or make enough to freeze allow additional time for cooking. You can top with crushed potato chips, crushed croutons, or seasoned breadcrumbs if you like.


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The General's Carrot Cake

This came from a General’s wife we were in the Air Force with. This was the General’s favorite cake and she would make and  freeze and pull out when need (or wanted).

2 c flour
2 c sugar
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 ½ c oil
2 c carrots, grated
4 eggs
20 oz can crushed pineapple

Mix dry ingredients, mix wet & add to dry. Pour into greased & floured 9 x 13 pan. Bake at 350 for 30 - 40 minutes or until toothpick comes out clean.

Frosting:
8 oz cream cheese, softened
½ - 1 sticks butter, softened
2 tsp vanilla
1 box powdered sugar
Beat until smooth & frost.

Thuss cake can be made when you have time & frozen. It can be doubled & bake in whatever size you want. Freeze unfrosted.

I've also post this at Ingredient Spotlight at Eat at Home

Mamaw 2’s Applesauce Raisin Cookies

My grandmother always brought me these when we would come home to visit. Sometimes I would even get a care package in the mail.

Sift & set aside,
4 ½ c Flour
½ tsp Salt
1 tsp Cinnamon
1 tsp Cloves

Mix until creamy,
1 ½ c Crisco
2 c Sugar
add 1 egg and beat until light and fluffy

Mix together and add to egg mixture
1 c Applesauce
1 tsp Baking Soda

Gradually add dry ingredients. Add 1 c chopped pecans, & 1 ½ c raisins. Mix well & drop by spoonfuls on lightly greased cookie sheet. Bake at 350 for 12 – 15 minutes.

This makes a lot of cookies. These will be a soft cookie.

I've also linked this to Ingredient Spotlight over at Eat at Home.

Cranberry Shortbreads

These have become my go to cookie.  They are a little time consuming as you have to roll them into balls.  But my plate always comes home empty!  To me that is the best compliment!

1 ¼ c soft butter
1 c powered sugar
2 ¼ c flour
1 - 6 oz pkg craisins, chopped**
Cream butter and sugar until light and fluffy. Mix in the flour a little at a time until combined. Stir in craisins. Roll dough into 1 inch balls; flatten with glass dipped in sugar. Bake at 325 for 12 - 14 minutes. **I always run my chopper over the craisins.

ok I  had a linky button for Eat at Home's Ingredient Spotlight - I'll fix it after work tonight sorry :(
Please go to Eat at Home and see other GREAT stufff at Tiffany's B
log

Ingredient Spotlight

It is Ingredient Spotlight Wednesday at Eat at Home - today's ingredient - Tortillas .  I look forward to Wednesday because of this -- but you keep checking back as the list grows!!

I added the Feta Cheese Roll Ups from this blog.  This was the first thing to pop into mind when I saw todays ingredient.

Hope you enjoy!

Banana Bread

1 c sugar
½ c shortening (butter, margarine, crisco)(I used butter)
2 eggs
3 bananas, mashed
2 c flour
1 tsp. baking soda
½ tsp salt
nuts or chocolate chips, optional
Cream the sugar and shortening with a mixer. Add the eggs and bananas and mix well. Add the dry ingredients and mix until well blended. Pour into loaf pans that have been greased. Bake 50 - 60 minutes at 350 or until done. Take the loaves out of the pan while they still hot. Makes 2 loaves.

Thanks to Tiffany at eatathomecooks.com for another GREAT recipe!  I had hoped to freeze some for mornings when we are running late and want to still grab something for breakfast - but we ate both loaves within a couple of days!

This is linked to Eat at Home Quick Breads

Artichoke Salsa

6 ½ oz jar marinated artichoke hearts
½ c black olives
½ c grape tomatoes
2 cloves garlic
2 TBS fresh basil
1/8 tsp crushed red pepper flakes
Salt and pepper, to taste
Drain artichokes, reserving 2 TBS of the marinating liquid. Coarsely chop the artichokes, olives and tomatoes. Place in a small bowl. Finely mince garlic and basil. Stir into bowl along with seasonings and reserved marinade. Cover and refrigerate at least one hour before serving. Serve with pitas, pita chips, tortilla chips or bagel chips.
Ok, for those who know me, I almost ALWAYS have to put my touch on a recipe.  Since I was shopping in a hurry I didn't really read the recipe standing in front of the artichokes and bought plain by mistake, and the grape tomatoes were very unreasonable.  So below is what I really used -----

12 oz plain artichoke hearts, drained and chopped
2 1/2 oz can chopped black olives
1 can petite diced tomatoes, drained
2 cloves garlic
2 TBS fresh basil
Salt and pepper, to taste
A couple of squirts of fat free italian dressing (enough to bind it together)
I made the day before and let marinate.  We decided this would be wonderful over pasta, served warm or cold with chicken.

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Artichoke Bread

1 loaf french bread
1 can artichoke hearts in water, drained
1 TBS olive oil
½ c Parmesan cheese
1 clove garlic, minced
¼ tsp. pepper
1 c shredded mozzarella cheese
1 gallon freezer bag

Slice bread. In a bowl, combine drained artichokes, garlic, olive oil, Parmesan cheese and pepper. Spread evenly over sliced bread. Sprinkle with shredded cheese. Place under broiler for 5-7 minutes or until bread is toasty and cheese is melted and bubbly. Freezing Directions: Prepare as directed above but DO NOT broil. Instead, place on a cookie sheet and flash freeze, then place in a freezer bag, label, and return to freezer. To serve: Place under broiler for 5-7 minutes or until bread is toasty and cheese is melted and bubbly. Servings: 4

Made this for a farewell dinner.  I did (almost) cut through the bread (like scoring).  That made it easy to "pull-a-part".


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