Marinated Mushroom Salad

1 head of lettuce (red, green and or romaine)
1 small bag spinach
1 pint cottage cheese
1 cup mozzarella cheese ( I added more cheese)
1/2 red onion sliced
1/2 cup crumbled bacon ( I fried about a pound of bacon... making it much more fattening!)

Dressing:
1 cup oil
1/2 cup white vinegar
1/2 cup sugar
1 Tbsp. poppy seeds
1/2 Tbsp. minced onions
1 tsp salt
2 cups sliced mushrooms

Mix dressing together and add mushrooms to marinate in fridge for at least 2 hours.
Layer the salad just before serving in the order shown above, adding marinated mushrooms and dressing last.
Recipe from : Cami Bingham

Sauerkraut Soup

This is a variation of Rachael Ray's Sweet 'n Saur Cabbage Soup. I make it whenever Marc is craving Dave's sauerkraut soup. I'm not usually a fan of sauerkraut unless it is served with some good wurst and mustard but this really doesn't have a strong kraut flavor.

2 tbsp extra-virgin olive oil
1 polska kielbasa sausage, casing removed and chopped into bite-sized pieces
1 savoy or regular green cabbage, cored, quartered and sliced
1/4 onion, grated (peel, halve and freeze before shredding to avoid tears)
1 cup shredded carrots
2 cups frozen shredded hashbrowns
Salt and Pepper
1 bay leaf
2 cups apple cider or juice (the murky kind, not the clear kind)
1/4 cup honey
One 14 oz. can white beans, drained (optional)
1 pound sauerkraut, rinsed and drained
1 quart chicken stock
1/2 tbsp dried dill
Sour cream for serving

In a soup pot over medium high heat, brown the meat in the oil, add the vegetables, saute for a few minutes and season with salt and pepper. Add the rest of the ingredients, cover and bring to a boil. Cook until everything is tender. Serve with sour cream on top.

Jalapeño Cheddar Cornbread

Recipe from Ina Garten, Barefoot Contessa on the Food Network

3 cups flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
3 eggs, lightly beaten
1/2 pound (2 sticks) butter, melted, plus extra to grease pan
8 ounces extra-sharp cheddar, grated, save some to garnish
1/3 cup chopped scallions, plus extra to garnish
3 tablespoons seeded and minced fresh jalapeño pepper

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine milk, eggs, and butter. Using a wooden spoon stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in most of the grated cheddar, most of the scallions, and all of the jalapeños, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat oven to 350 and grease 9x13 pan.

Pour batter into pan, smooth the top, and sprinkle with the remaining cheddar and scallions. Bake for 25 to 35 minutes or until toothpick comes out clean.

Aunt Arta's Mint Brownies

This recipe is from my great great aunt Arta Hale. We McIntosh folk make it a lot.

BROWNIES
3 squares unsweetened baking chocolate
1 cup butter or margarine
4 eggs
2 cups sugar
1/2 teaspoon peppermint extract
1 cup flour
1/4 teaspoon salt
1 cup nuts (optional)

FROSTING
4 tablespoons butter, softened
2 tablespoons canned (evaporated) milk
2 cups powdered sugar
1 1/2 teaspoons peppermint extract
1-3 drops green food coloring

GLAZE
1 1/2 squares unsweetened baking chocolate
1 1/2 tablespoons butter

Melt chocolate and butter together and allow mixture to cool. Add eggs, sugar, extract, flour, and salt. Mix until combined. Add nuts and fold in. Pour into a greased and floured 9x13 pan (if using larger sheet pan you may need to increase the frosting recipe). Bake at 350 for 25 to 35 minutes. Cool before frosting.

Mix frosting ingredients together. Tint green. Spread over brownies. When frosting is set, melt chocolate and butter together, allow to cool slightly. Pour glaze over top of green frosting.

Warm Italiano Spread

Prep time 5 minutes. Total 15 minutes.
12 servings

what you need:
1 pkg. ( 80z.) Neufchatel Cream Cheese
1/4 cup pesto ( I used the homemade recipe)
1 plum tomato, chopped
1/4 finely shredded five cheese blend
Triscut crackers or whatever chips you like.

Heat grill to medium heat. Place unwrapped Neufchatel Cream Cheese
on 8 inch square sheet of heavy- duty foil; top with pesto, tomatoes and shredded
cheese.
Place foil on grill; cover with lid. Grill 8 to 10 min. or until shredded cheese is melted and cream
cheese is softened, but still holding it's shape.
Transfer foil to platter. Serve with crackers or chips. Sooo delish!
You can prepare this in the oven @ 375 for 12 to 14 min.

Recipe found in Food and Family Magazine.

Homemade Pesto

This is easy to make, freezes well and adds a kick to almost any savory dish.

2 cups basil leaves

2 cloves garlic

1/2 cup grated parmesan cheese

1/3 cup pine nuts

1/2 cup extra-virgin olive oil

salt and pepper needed

Using a food processor, finely chop the basil and garlic. Add the parmesan and pine

nuts and pulse into a coarse paste. With the machine on, slowly add the olive oil until

incorporated. Season with salt and pepper.

( Can be refigerated in an airtight container for up to one week.)

So stinkin' YUMMY!!!!

Recipe from Rachel Ray

I Scream! You Scream! We all Scream for Pudding?

On Saturday I went to Ruth's Diner with some friends and sampled their absolutely fabulous chocolate pudding.  As a direct result of this I have pretty much been craving chocolate pudding since.  I used this recipe from the lovely Barefoot Contessa off of the food network and loved it.  It's not quite as good as Ruth's because I have to make it myself, but it will do.  

Ingredients

• 6 extra-large egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons very good cocoa powder
• Pinch salt
• 2 cups milk
• 1-ounce very good semisweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons pure vanilla extract
• 2 tablespoons heavy cream

Directions

Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.

Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.

Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

Zesty Chicken Enchiladas

This is a great recipe ... already got an A+ from Dallin, Dave, Grace and Garrett.

hands on time: 35 min.
total time: 55 min.
serves 4

If you can't find Tamatillos ( Walmart lady told me they have them in other Walmart areas..but not Herriman yet.) But you can use a 16-0z bottle of green chili salsa with one cup of cream.

1 tablespoon canola oil
1 pound tomatillos ( papery skins removed), chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 teaspoon ground cumin
salt and pepper
1 cup heavy cream
1 Two to 2 and one half pound rotisserie chicken, meat shredded
1 14.5 ounce can diced tomatoes, drained
1 1/4 cup grated Monterey Jack Cheese ( I add a bit more)
8-6 inch corn tortillas
Pico de Gallo sauce, or salsa of your choice

* Heat oven to 400 F. Heat the oil in a large skillet over med-high heat. Add the tomatillos, onion, poplano, garlic, cumin and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10-12 minutes. Transfer to a food processor, add the cream and puree.\

* In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup to the tomatillo sauce and 1/2 teaspoon salt and pepper.

*Warm the tortillas. Spread one cup of the tomatillo sauce in a 9x13 inch baking dish. I cover the tortilla on both sides with the sauce, add the chicken mixture, roll the tortilla and place in pan seam side down.

* Top the remaining sauce and add cheese. Bake until beginning to brown, 10 to 15 minutes.
We served this with limes, guacamole, sour cream and Pico de Gallo.

Mild but YUMMY... I found this in Real Simple Magazine.

Dry Rub

I am so excited for spring!!!! This weather makes me all sorts of happy! We dusted off the grill and fired it up yesterday. Heaven. Here is a simple dry rub recipe. I've used it multiple times, on several types of meat (I even sprinkled them on sliced potatoes before tossing them on the grill...so good), and in a host of different ways. The nice thing is that I always have all of these spices handy, so it doesn't require a trip to the store. It's a tad on the spicy side. A dollop of sour cream on top or the side cools it down. I don't know where I got the original recipe. Sorry, I can't pass on the credit.

Dry rub
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon crushed red pepper
1/2 teaspoon poultry seasoning
1/8 teaspoon ground cumin
1/8 teaspoon ground thyme
1/8 teaspoon finely ground black pepper

Raspberry Coffee Cake

Sooo... to add to Grace's last entry I thought I'd add our Christmas morning breakfast tradition. Love Love Love this recipe! I'm thinking I should make it this week. Yum. Sorry I don't have a pic. I'll try to remember to snap pictures next time I make something worth posting. FYI I frequently double the raspberry filling. It's nice to add a little extra on top. And the leftovers spread great onto warm rolls or biscuits.


Raspberry Coffee Cake

Raspberry Filling
3 ½ Cups unsweetened raspberries
1 Cup water
2T lemon juice
1 ¼ Cups sugar
1/3 cup cornstarch

Batter
3 Cups all purpose flour
1 cup sugar
1tsp baking powder
1 tsp baking soda
1 cup cold butter
2 eggs, lightly beaten
1 cup- (8 oz) sour cream
1 tsp vanilla

Topping
½ cup all-purpose flour
½ cup sugar
¼ cup butter, softened
½ cup nuts, pecans or walnuts

Glaze
½ cup powdered sugar
2 T milk
½ tsp vanilla

Make raspberry filling: In a large sauce pan cook raspberries and water over med heat for 5 minutes. Add lemon juice, combine sugar and cornstarch stir this into fruit mixture, bring to a boil, cook and stir for 2 min, or until thickened. Cool.

In large bowl combine the flour sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs, stir in eggs, sour cream and vanilla (batter will be stiff) Spread half into a 9 x 13 baking dish. (drop by spoonfuls and spread the best you can, try to cover the bottom of the pan… the batter will expand in oven). Spread raspberry filling over batter, spoon remaining batter over filling. Combine topping ingredients sprinkle over top. Bake at 350 for 40-45 minutes. Drizzle glaze over warm cake.
Enjoy!

Doughnuts

My family did not have a lot of traditions growing up, but the one we did have was to make homemade doughnuts every Christmas morning.  Since this directly conflicts with Garrett's favorite family tradition we don't do it, but I still nurse a soft spot for these tasty treats.  Thank you businessweek.com for the picture!

Doughnuts

1 cup water
2 tsp yeast
1/4 cup shortening
1/4 cup sugar
3/4 tsp salt
pinch of mace (optional - you can't really taste it anyway)
1/4 cup dry milk
1 egg
2-3 cups bread flour (i always end up using 3 cups)

1. Dissolve yeast in water. In mixer add shortening, salt, sugar, mace, dry milk, and egg. 
2. Add yeast water and the flour on top of water.
3. Use hook attachment and mix on low for 3 minutes until it is completely combined.
4. On medium speed mix for about 8 minutes or until a window pane is achieved.
5. Place in a greased bowl for about an hour or until double.
6. Roll out to 1 inch thickness and cut with round cookie cutter and cut out hole.
7. Lay cut doughnuts on parchment squares and cover with plastic wrap and let rise until double.
8. In 350 degree oil drop doughnuts in one at a time. Cook about 30 seconds to a minute on each side or until light golden brown.
9. Place on paper towels or drip rack. Roll in cinnamon sugar while still hot or let cool and frost. 

These take a bit of time but are well worth it for an occasional treat!