Granola

Not only is this fun to make, we love to mix it with yogurt and fresh berries for breakfast! It's pretty in clear jars tied with ribbon for gifts.

4 C. old-fashioned oats (not the quick cook kind)
1 C. sliced almonds
1/2 C. unsweetened shredded coconut
1/4 C. unsalted sunflower seeds
1/2 C. pure maple syrup
2 T. canola oil
1/2 tsp. salt
1 C. assorted dried fruit- craisins, golden raisins, cherries, diced apricots, etc.

On large baking sheet, scatter oats, almonds, coconut, sunflower seeds.
Drizzle with syrup, oil, and salt. Toss to coat.

Bake @ 350* for 25-30 minutes.
Cool. Add dried fruit and store in airtight container.

{LDM}

Creamy Artichoke Soup

2 T. Extra-virgin olive oil
2 leeks (white part only), chopped
1 clove garlic
1 small potato, peeled & cubed
8oz. can artichoke hearts
2 C. chicken broth
1/2 tsp. salt
1/4 tsp. black pepper
2 T. + 1/3 C. marscapone cheese
Chopped chives, for garnish

Add leeks and garlic to oil. Add potato and cook for 5 minutes, stirring often.
Add artichokes, broth, salt and pepper, and cook until everything is tender, 20 minutes or so.

Remove ingredients from skillet, and place in blender or food processor.
Puree the soup.
Add 2 T. of cheese at a time until incorporated.

Ladle soup into bowls, top with additional cheese and chives.

{LDM}

Singapore Salsa

Target sells a pineapple salsa that's fabulous- this homemade recipe is even better!

2 cans diced tomatoes with jalapenos
1 can peaches, drained
1 medium purple onion, diced
1 bunch fresh cilantro
1 tsp. salt
Juice of 1-2 limes
1 T. minced garlic

Throw all ingredients in a blender or food processor. Blend until smooth.
Serve with tortilla chips.

{LDM}

Lemony Ranch Dressing

Not too long ago, Miss Lady, you pushed away your dinner plate full of chicken nuggets and French fries and bogarted my entire dinner salad ... topped with a peppery ranch dressing. I'll gladly give up my veggies for you any day!

1/2 C. mayonnaise
1/4 C. sour cream
1 T. milk
1 T. fresh lemon juice
1 1/2 tsp. white wine vinegar
1/2 tsp. dried minced onion
1/2 tsp. garlic powder
1/2 tsp. lemon pepper seasoning
Pinch dill weed
Salt, to taste

Whisk the ingredients in order given.
Refrigerate well before serving.

{LDM}

Quick Beef Bourguignonne

Beef Bourguignonne is a classic French dish recently made popular by the novel (and film) Julie & Julia. I found this recipe a few years ago in the Fake It, Don't Make It section of my favorite magazine, Real Simple.
It really is.

1 T. olive oil
1 1/4#. sirloin steak, cut into 1" pieces
Salt and pepper, to taste
10. package fresh mushrooms
8oz. frozen pearl onions
2 C. red wine
1 can golden-mushroom soup
1/4 C. water
1/2 C. flat-leaf parsley
2/3 C. heavy whipping cream (optional, it's my modification)

Heat oil in saucepan over medium-high. Season steak with salt and pepper and cook until barely browned.
Transfer steak to bowl and set aside.

In same skillet, add mushrooms and onions and cook until liquid has evaporated. Add wine and simmer until reduced by half; 5-6 minutes.

Stir in soup and water and bring to a boil.
Remove from heat and stir in cream.

Add steak and juices from bowl and simmer 2 minutes.

Garnish with parsley.

{LDM}

Chocolate Buttercream Icing

6 T. butter
2 2/3 C. powdered sugar
1/2 C. baking cocoa
1/3 C. milk
1 tsp. vanilla

Beat butter; add sugar and cocoa alternating with milk.
Once spreading consistency is achieved, add vanilla.

{LDM}

White Sangria

Sangria reminds me of your auntie Mo.
It's summer. Find a patio, deck, dock, or porch and get to sippin'!

1/2 C. sugar
1 C. Grand Marnier orange liqueur
1 C. vodka
2 medium peaches, sliced
1 medium orange, cut into wedges
1 lemon, cut into wedges
1 lime, cut into wedges
1-750ml. bottle dry white wine
1 bottle club soda

In half gallon pitcher, stir sugar, Grand Marnier, and vodka until sugar dissolves.
Pour half into another pitcher.
Divid fruit and wine evenly and refrigerate both pitchers.

Add club soda to each pitcher prior to serving, and serve over ice.
Garnish with additional fruit slices.

{LDM}

Honey Sesame Dump Chops

1/2 C. beer
3 T. sesame seeds
3 T. honey
2 T. Dijon mustard
1/2 tsp. black pepper
2 cloves garlic, minced
3# boneless pork chops

Combine all ingredients, and freeze in tight container or Ziploc bag.

Dump into crock pot and cook on low for 6 hours.

Serve with hot, cooked brown rice.

{LDM}

A Good Coffee Cake

From your great-Grandma S.
No really, it's what the recipe is called!

For the cake:
1/4 C. butter
2 eggs, beaten
1 C. sugar
1/2 C. milk
1 1/2 C. flour
2 tsp. baking powder
Pinch salt

Combine ingredients, mix well.

For the filling:
2 T. butter
1 C. chopped nuts
1 C. brown sugar
2 T. flour
1 T. cinnamon

Combine ingredients, mix well.

In greased 9 x 13 pan, spread cake layer on the bottom.
Add filling layer.
Repeat, forming 4 layers.

Bake @375* for 15-20 minutes.

{LDM}

Three Bean Dip

I like this dip for its versatility. You can make it chunky and salsa-like, or you can blend it smooth so it eats more like a hummus.

1 can garbanzo beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 can Niblet corn, drained
2 cans Rotel "Mexican Lime & Cilantro" variety
1 leek, sliced thin
2 T. Italian Dressing
1 dash each of: garlic powder, cumin, and chili powder
Juice of 1/2 lime
Fresh cilantro
Salt to taste

Salsa-like:
Combine all ingredients. Refrigerate before serving.
Serve with tortilla chips or crackers.

Hummus-like:
Add beans, Rotel, Italian dressing, spices, salt, and lime juice to food processor or blender.
Add to the bean mixture corn, leek, and cilantro. Mix well.
Serve with pita chips.

{LDM}

Chicken Lo Mein

A co-worker gave me this recipe after I begged him to tell me what he was eating in the break room one day! Best-smelling leftovers ever.

1/2# linguine, uncooked
1/4 C. Kraft Asian Toasted Sesame Dressing
1# chicken breasts, cut into 2" cubes
2 garlic cloves, minced
1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1 small onion, sliced
1/2 C. chicken broth
1 T. peanut butter
1/4 C. soy sauce
2 T. chopped fresh cilantro
2 T. chopped cocktail peanuts

Cook pasta as directed on package.

Heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 to 4 minutes or until chicken is no longer pink. Add peppers, onions, broth, and peanut butter; stir-fry an additional 3 to 4 minutes or until chicken is cooked through.

Drain pasta, return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter, sprinkle with cilantro and peanuts.

{LDM}

M&M Bars

Because M&M's make everything better.

1/2 C. butter, softened
1 C. packed brown sugar
1 egg
1 tsp. vanilla
1 1/4 C. flour
1/2 tsp. baking soda
1/2 tsp. salt
2 C. quick-cooking oats
1 package (14 oz.) caramels
3 T. milk
1 C. miniature chocolate chips
1 C. chopped walnuts
1 C. plain M&M's
3oz. vanilla almond bark

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in oats.

Press into a greased 9x13 pan.
Bake @ 350* for 10-15 minutes or until golden brown. Cool on a wire rack.

In a microwave, melt caramels and milk; stir until smooth. Spread over crust. Sprinkle with the chocolate chips, walnuts, and M&M's. Gently press into the caramel mixture. Melt candy coating; drizzle over the top. Let stand for 5 minutes or until coating is set. Cut into bars.

{LDM}

Baked French Toast

1 loaf fresh French bread
8oz. cream cheese
1/4 C. maple syrup
10 eggs
1 1/2 C. half 'n' half
8 T. melted butter

Grease bottom of 9 x 13 pan. Tear bread into chunks. Place half the loaf on bottom of pan.
Cube cream cheese, and scatter over bread layer. Add remaining bread on top.

In bowl, add eggs, syrup, cream, and butter. Mix until incorporated.
Pour over bread and cream cheese in pan. Refrigerate overnight.

Bake @350* for 50-60 minutes, or until bread is golden brown.

Serve with syrup, jam, powdered sugar, and fresh berries.

{LDM}

Broccoli & Cauliflower Salad

From Great-Auntie A.
Grandma G.'s oldest sister, your great-aunt A., is a fabulous cook and baker. When I was younger and I'd spend time at her house especially in the summer, I'd marvel at her massive cookbook collection. An entire bookshelf in her kitchen dedicated just to cookbooks! She'd always tell me how much she loved to read cookbooks as a hobby, much like people read novels. And now, I get it. I really do!

1 head broccoli, chopped
1 head cauliflower, chopped
2 C. mayonnaise
1/3 C. diced purple onion
1/2 C. sugar
1/4 C. parmesan cheese
1/2# bacon, cooked and crumbled

Mix all ingredients together. Salad is best if let standing overnight in refrigerator.

{LDM}

Enchilada Dip

Baby girl, I promise, someday all these appetizer recipes will make sense to you ... when you and your friends plan a night or weekend to sit and chat, or run and play, you'll want a full spread of apps in front of you! Remind me in 20 years to say, I told you so!

8oz. cream cheese
1 tsp. garlic powder
1 1/2 C. shredded Mexican cheese
1/4 tsp. chili powder
1/4 tsp. ground cumin
7oz. green chilies, undrained
8oz. chicken breast, cooked & diced

Beat cream cheese, chilies, and 1 C. shredded cheese with electric mixer. Add chicken and seasonings. Pour mixture into 9" pie plate.

Bake @ 350* for 20-30 minutes, or until browned and bubbly. Sprinkle remaining 1/2 C. cheese over top and let stand 10 minutes before serving.

Serve with tortilla chips and Wheat Thin crackers.

{LDM}

Peanut Butter Oreo Pie

I love serving this delicious, chilly pie in the summer.

For the crust:
25 Oreo cookies, crushed
4 T. melted butter

Press into 9" pie plate and bake @ 350* for 5-7 minutes.

For the filling:
1 C. creamy peanut butter
8oz. cream cheese
1 1/4 C. powdered sugar
8oz. Cool Whip

Mix together with electric mixer, pour into cooled crust. Sprinkle additional Oreo crumbs on top.

Chill in refrigerator or freezer until serving. If frozen, let sit out 10 minutes before cutting.

{LDM}

Spinach Artichoke Lasagna

This tastes just like the appetizer, only it's surrounded by pasta! Heavenly! It's great for girls' night.

12 no-boil lasagna noodles
1 onion, chopped
4 cloves garlic, minced
2 T. olive oil
14oz. chicken broth
14oz. can artichoke hearts, drained and chopped
10oz. package frozen chopped spinach, thawed, drained and squeezed dry
1 1/2 C. fresh mushrooms, sliced
1 jar tomato pasta sauce
4 C. shredded mozzarella cheese, divided
4 oz. feta cheese, crumbled
Fresh herbs including basil, oregano and thyme

Bring olive oil to medium-high heat in large skillet. Saute onion, garlic, and mushrooms for 5 minutes. Stir in broth and fresh herbs; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover, and simmer 5 minutes. Stir in pasta sauce.

Spread 1/4 of the artichoke mixture in the bottom of greased 9 x 13 baking dish; top with 4 noodles; sprinkle 1 cup mozzarella cheese over noodles. Repeat layers 2 more times. Finish with one more layer of artichoke mixture and mozzarella. Sprinkle crumbled feta on top.

Bake @ 350* uncovered for 50 minutes. Let stand 10 minutes before cutting and serving.

{LDM}

Chimichurri Sauce

A beautiful, fresh green sauce that is perfect with grilled steak, fajitas, or mixed with sour cream and eaten as chip dip!

1 bunch fresh cilantro
8 cloves garlic
3/4 C. extra-virgin olive oil
1/4 C. red wine vinegar
3 T. fresh lime juice
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper (or more if desired)

Add all ingredients to food processor or blender except olive oil. Set to low, and slowly incorporate olive oil by drizzling into mixer.

Serve immediately, or freezes well.

{LDM}

Taverns

I found this recipe in a Lutheran church cookbook, and realized these sandwiches are awfully similar to Sloppy Joes Daddy likes.
Minus the onion, of course ...

2# hamburger, browned & drained
1 small yellow onion, chopped
1 can condensed tomato soup
2 T. ketchup
2 T. mustard
2 T. vinegar
1 T. sugar
Salt and pepper, to taste

Add ingredients to browned hamburger, and simmer until onions are soft.
Serve on hamburger or dollar buns.
Top with American cheese slices, if desired.

{LDM}

Asian Peanut Coleslaw

There is such a thing as pretty food, and this salad falls under that category!

2 medium carrots, peeled and cut into matchsticks
1/2 C. fresh cilantro
5 C. chopped green cabbage
2 C. chopped red cabbage
2 yellow bell peppers, chopped into slices
1/2 tsp. minced garlic
5 T. rice vinegar
6 T. vegetable oil
5 T. peanut butter
3 T. brown sugar
3 T. soy sauce
2 tsp. fresh ginger, minced

Make dressing in food processor or blender using garlic, vinegar, oil, peanut butter, brown sugar, soy sauce, and ginger.

Add chopped vegetables together in large bowl. Pour dressing over this, and mix well.

Refrigerate for 2 hours prior to serving. Garnish with additional fresh cilantro.

{LDM}

Sausage Balls

An easy recipe to make for guests or events that only requires 3 ingredients!

1# sausage, I use hot & spicy
2 C. Bisquick
10oz. shredded cheese, I use pepper Jack

Place all ingredients in bowl and mix well with hands. Form into meatball-sized portions and place on greased cookie tray.

Bake @ 350* for 20-30 minutes until browned.

Serve with maple syrup!

{LDM}

Neiman Marcus Bars

Neiman Marcus is a fancy department store, the names comes from the fanciness of these bars, I assume!

For the crust mix together:
1 box butter pecan dry cake mix
1 stick melted butter
1 beaten egg
1 tsp. vanilla

Press mixture into bottom of 9 x 13 greased pan. (it will look thin, but it's perfect)

For the filling mix together:
1 stick melted butter
8 oz. cream cheese, softened
2 beaten eggs
1 tsp. vanilla
2 # powdered sugar

Spread filling mixture over the crust. Top with 2 C. chopped pecans.

Bake @ 300* for 1 hour.
When it comes out of the oven, bars will look soupy. Let setup overnight on the counter before serving.

{LDM}

Lemon Pan Chicken

4 chicken breasts
1 egg
7 T. lemon juice
3/4 C. flour
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 C. butter
6 tsp. chicken bouillon granules
1 1/2 C. water

Beat egg and 1 T. lemon juice in small bowl. Set aside.
Mix flour, garlic, and paprika on dinner plate.
Working with one chicken breast at a time, dip in egg mixture, then dredge through flour mixture.

In skillet, melt butter. Brown coated chicken on both sides over medium-high heat.
In medium saucepan bring water to a boil, dissolve chicken bouillon. Add remaining lemon juice. Add liquid to the chicken in skillet and simmer 20 minutes covered. Flip chicken at 10 minutes through.

Serve over hot, cooked noodles or brown rice. Garnish with fresh parsley.

{LDM}

Stuffed Chicken Cordon Bleu

While I have already posted a delicious, easy recipe for chicken cordon bleu, this recipe is fun to make for company or special occasions!

4 boneless chicken breasts
4 slices thinly sliced Black Forest ham
1 C. shredded Gruyere cheese
8 tsp. Dijon mustard
1/4 C. flour
2 large eggs, beaten
1 C. seasoned bread crumbs
1/4 C. vegetable oil

Place 1 chicken breast between two pieces of wax paper. Pound to an even thickness of 1/4".
Repeat for remaining chicken.

Spread one piece of ham out and pile 1/4 C. of cheese in the middle; tightly fold up burrito-style to enclose.
Repeat for remaining ham.

Spread one flattened chicken breast with 2 tsp. of the mustard.
Place ham bundles on coated chicken, slide to narrow end. Roll chicken breast tightly to enclose bundle. Secure with a toothpick or two; tucking in any loose ends.

Spread flour onto a dinner plate, and pour eggs into a shallow bowl. Place bread crumbs onto separate dinner plate.
Coat one chicken breast in flour, dip completely into eggs, then coat with bread crumbs.
Repeat with all stuffed chicken breasts.

Heat oil in skillet with tight-fitting lid over medium to high heat.
Add chicken breasts to brown, covered, for 3 minutes. Flip; cook again for 3 minutes.

Transfer to shallow baking dish and bake @ 350* for 12-15 minutes, or until temperature reaches 160*.

{LDM}

Chicken Pot Pie

I remember begging my Mom to let us eat the little frozen pot pies as kids. I can still taste the gooey crust, burned at the edges of the little tin pans they came in. This recipe is much, much better.

2 T. Italian Dressing
1# chicken breast, cubed
2 C. frozen mixed vegetables
1 can cream of chicken soup
4oz. Velveeta cheese, cubed
1 sheet frozen puff pastry
1 egg, lightly beaten

Heat dressing in large skillet. Add chicken, and cook for 5 minutes, or until cooked through.
Stir in vegetables, soup, and Velveeta. Stir until incorporated.
Spoon mixture into greased 9" baking dish.

Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry, press onto top of baking dish to seal.
Coat top of crust with egg. Cut several slits in pastry to permit steam to escape.

Place dish on baking sheet. bake @ 400* for 30 minutes, until a deep, golden brown.
Let stand 5 minutes before serving.

{LDM}

Chocolate & Caramel Chex Mix

From your buds Big T. and Little T.'s Grandma P.

8 C. chocolate Chex cereal
3/4 C. brown sugar
6 T. butter
3 T. Caro syrup
1/4 tsp. baking soda
1/4 C. white vanilla baking chips

Measure cereal into microwavable bowl. Set aside.
Microwave brown sugar, butter, and corn syrup for 2 minutes, or until melted and smooth.
Pour over cereal. Microwave cereal for 3 minutes, stirring every minute.
Spread onto cookie sheet. Cool 10 min and break into bite size pieces.
Melt chips in microwave and drizzle over snack.
Place in refrigerator for 15 minutes and break apart.
Store in tightly sealed container.

{LDM}

Fresh Fruit Salsa

A old, favorite recipe from Better Homes & Garden.

1 C. finely chopped strawberries
1/3 C. medium orange, peeled and finely chopped
2/3 C. kiwi fruit, peeled and finely chopped
1/2 C. fresh pineapple, finely chopped
1/4 C. finely chopped green onions
1/4 C. finely chopped yellow and green sweet pepper
1 T. fresh lime juice
1 fresh jalapeno pepper, seeded and chopped
Salt, to taste

Add ingredients in order given, refrigerate for up to 2 hours prior to serving.
Serve with tortilla chips.

{LDM}

Monster Cookies

The secret to this recipe is in how I prepare them: SMALL. That's right! I make monster cookies into mini monsters by using my regular cookie baller.

2 eggs
1 C. brown sugar
2/3 C. butter
5 T. butter
3/4 tsp. Caro syrup
1/2 tsp. vanilla
1 C. creamy peanut butter
1 1/4 tsp. baking soda
3 C. quick oats
3oz. chocolate chips
3/4 C. plain M&M's

Mix ingredients in order given.
Drop by teaspoonful onto greased cookie sheet.

Bake @ 350* for 8-10 minutes.

I love using different M&M's by season- Halloween, Easter, Valentine's Day, etc!

{LDM}

Tortellini & Greens Salad

9oz. package refrigerated cheese tortellini
1 C. finely shredded mozzarella cheese
1/2 C. sliced pepperoni
1 C. jarred, roasted red peppers, sliced
1/3 C. creamy roasted garlic dressing
6 C. torn salad greens

Combine all ingredients, pouring dressing over top just immediate to serving.
Toss with fresh cracked black pepper.

If you can't find roasted garlic dressing, Caesar or creamy Italian both suffice!

{LDM}

Orange Chicken

2 chicken breasts, cubed
1/4 C. cornstarch
Salt & Pepper, to taste
1 C. fresh orange juice
1 C. Water
2 T. lime juice
2 T. lemon juice
2 T. rice wine vinegar
1/2 tsp. fresh orange zest
1/2 C. packed brown sugar
1/2 tsp. ground ginger
2 cloves garlic, minced
2 T. soy sauce
Sprinkle red pepper flakes, for desired heat
2 T. cornstarch
2 T. water

In a heavy-bottomed pot, heat about an inch of vegetable or canola oil to about 375*.
In a large Ziploc bag, combine the cornstarch, salt and pepper. Add the chicken chunks and seal the bag. Toss to coat completely.

Add the coated chicken to the hot oil in two or three batches. Cook until lightly golden and the chicken reaches an internal temperature of 160*. Transfer the cooked chicken to a baking sheet lined with paper towels.

In saucepan, combine the water, orange, lime, and lemon juices, vinegar, orange zest, brown sugar, ginger, garlic, soy sauce, and pepper flakes. Stir to combine. Place the pan over medium heat and bring to a boil. Reduce the heat to medium-low and let the sauce reduce by 1/3.

In a small bowl, combine the cornstarch and water until smooth. Pour the mixture into the sauce and whisk until the sauce thickens. Add fried chicken pieces. Stir to coat. Serve immediately over hot, cooked brown rice.

{LDM}