Thanks to our new recipe club friend Kristi for sharing this yummy recipe with us. . .
Raspberry Walnut Tortellini Salad
2 heads Romaine Lettuce
24 oz uncooked tortellini
1/2 c toasted sugared walnuts
1/3 c craisins
1/3 c Italian dressing
1/3 c raspberry preserves
*To toast walnuts, put walnuts coarsely chopped in pan with 2-3 tsp sugar on medium high. Stir until sugar melts and walnuts are lightly toasted. Cool completely (or throw 'em in the freezer for a few minutes)
Cook tortellini according to package directions. Let cool completely in the fridge (or throw in freexer for 1/2 hour)
Roughly chop romaine letuce and toss in walnuts, craisins, and cooked tortellini.
In a small bowl, mix italian dressing and raspberry preserves. Pour dressing over salad just before serving, or serve on the side.
Friday, June 3, 2011
Sour Cream Raspberry Ice Cream
This is a Holbrook family favorite recipe--and it's my personal favorite flavor of home-made ice cream too! It's also the perfect dessert for a hot summer day and is SO easy to make (assuming you have access to an ice cream maker, that is. . .)
Sour Cream Raspberry Ice Cream
(makes 4 qts)
2 10-oz pkgs frozen raspberries, crushed and thawed
4 cups sugar
1 cup sour cream
5 tsp vanilla
6 eggs, beaten
1 5 1/3 oz can evaporated milk
1 qt heavy cream
In mixing bowl, combine berries, sugar, sour cream, and vanilla. Mix thoroughly. Combine berry mixture, eggs, evaporated milk, and cream in freezer can of ice cream maker. Freeze.
Sour Cream Raspberry Ice Cream
(makes 4 qts)
2 10-oz pkgs frozen raspberries, crushed and thawed
4 cups sugar
1 cup sour cream
5 tsp vanilla
6 eggs, beaten
1 5 1/3 oz can evaporated milk
1 qt heavy cream
In mixing bowl, combine berries, sugar, sour cream, and vanilla. Mix thoroughly. Combine berry mixture, eggs, evaporated milk, and cream in freezer can of ice cream maker. Freeze.
Easy Chicken Pasta Salad
Chicken Pasta SaladSalad1 16oz. box small shell pasta cooked3 C. red grapes cut in 1/22 15oz cans mandarin oranges (drained)1 C. diced celery2 whole chicken breasts cooked and cubedsalt to tasteMix all ingredients together, folding in oranges last.Add dressing, toss and chill.DRESSING2 packets dry ranch dressing mix (4 tbsp)1 C. miracle whip1/3 C. milkMix all together pour on salad.
Wednesday, May 11, 2011
Hot Cross Buns
My grandma has been making these for her female-only Easter luncheon for at least the last 40 years. It's fun to have those foods you look forward to each year that bring back such strong memories of your childhood!
HOT CROSS BUNS
2 cups milk
1/4 cup butter, melted
1 pkt yeast
1/2 cup warm water (about 120 degrees)
1 T sugar
4 cups of flour
1 T salt
1 cup sugar
1 egg, beaten
1-1 1/2 cups of raisins
2 tsp cinnnamon
1 tsp nutmeg
1 1/2 tsp cardamon
3 cups flour (approximately)
Combine yeast, warm water, and sugar (1T)in a small bowl. Set aside.
Heat milk to about 120 degrees and mix with melted butter in mixing bowl.
Add 4 cups of flour, 1 T salt, 1 cup sugar, and one beaten egg to milk in mixer. Add yeast mixture and combine.
In a separate bowl combine raisins, cinnamon, nutmeg and cardamon. Add to flour mixture and stir. With your mixer running add more flour as needed (1 cup at a time) until the dough begins to clean the side (usually takes about 7 cups total--3 in addition to the original 4). Mix for a total of about 8 minutes.
Cover dough and let rise until it reaches at least 3/4 of the way to the top of your mixer bowl. Shape into rolls--I usually just do balls. Place into greased pan and let rise again. (For some reason this dough seems to take a long time to rise for me, maybe it's just my yeast, I don't know--I usually start at about 1 in the afternoon if I want them ready for dinner. I let the first rise go for about 3 hours and the second for about 1 1/2 hours or so. They don't rise as much the second time but will rise a lot more once in the oven)
After this second rise, either spray with pam or baste with melted butter and sprinkle the top of each roll with sugar. Bake in a preheated oven at 350 degrees for about 25 minutes.
HOT CROSS BUNS
2 cups milk
1/4 cup butter, melted
1 pkt yeast
1/2 cup warm water (about 120 degrees)
1 T sugar
4 cups of flour
1 T salt
1 cup sugar
1 egg, beaten
1-1 1/2 cups of raisins
2 tsp cinnnamon
1 tsp nutmeg
1 1/2 tsp cardamon
3 cups flour (approximately)
Combine yeast, warm water, and sugar (1T)in a small bowl. Set aside.
Heat milk to about 120 degrees and mix with melted butter in mixing bowl.
Add 4 cups of flour, 1 T salt, 1 cup sugar, and one beaten egg to milk in mixer. Add yeast mixture and combine.
In a separate bowl combine raisins, cinnamon, nutmeg and cardamon. Add to flour mixture and stir. With your mixer running add more flour as needed (1 cup at a time) until the dough begins to clean the side (usually takes about 7 cups total--3 in addition to the original 4). Mix for a total of about 8 minutes.
Cover dough and let rise until it reaches at least 3/4 of the way to the top of your mixer bowl. Shape into rolls--I usually just do balls. Place into greased pan and let rise again. (For some reason this dough seems to take a long time to rise for me, maybe it's just my yeast, I don't know--I usually start at about 1 in the afternoon if I want them ready for dinner. I let the first rise go for about 3 hours and the second for about 1 1/2 hours or so. They don't rise as much the second time but will rise a lot more once in the oven)
After this second rise, either spray with pam or baste with melted butter and sprinkle the top of each roll with sugar. Bake in a preheated oven at 350 degrees for about 25 minutes.
Friday, May 6, 2011
Green Chile Stew
1 pound hamburger cooked and drained
3 cups water (more or less)
2 potatoes chopped
14.5 oz can diced tomatoes or more if you like (I freeze my leftover tomatoes from my garden and reserve them for stews. I add them to stews frozen and whole, then I remove the peels and I cut them while in the stew.)
1/4 to 1/3 head of cabbage chopped
1/3 onion diced
2-3 teaspoons chicken boullion (this is really salty)
green chile to taste
any other vegetables you would like
In a stew pot, mix the boullion with water until it desolves. Start with 2 teas, then taste to see if you would like more. Add vegetables to the water and turn the stove to medium heat until it simmers, then turn down the heat just to keep it simmering. I reserve the green chile until the end after I have served the kids stew, then I add it to the pot. Cook until the Vegetables are soft.
3 cups water (more or less)
2 potatoes chopped
14.5 oz can diced tomatoes or more if you like (I freeze my leftover tomatoes from my garden and reserve them for stews. I add them to stews frozen and whole, then I remove the peels and I cut them while in the stew.)
1/4 to 1/3 head of cabbage chopped
1/3 onion diced
2-3 teaspoons chicken boullion (this is really salty)
green chile to taste
any other vegetables you would like
In a stew pot, mix the boullion with water until it desolves. Start with 2 teas, then taste to see if you would like more. Add vegetables to the water and turn the stove to medium heat until it simmers, then turn down the heat just to keep it simmering. I reserve the green chile until the end after I have served the kids stew, then I add it to the pot. Cook until the Vegetables are soft.
Frog Eye Salad
I made this last month for Jenny's.
3/4 of the bag Acini di Pepe pasta by private selection(I find this at smith's or albertson's)
2 Tablespoons flour
1/2 to 2/3c sugar
pinch of salt
1 teaspoon lemon juice
20 oz can sliced pineapple (reserve juice)
can crushed pineapple
10.5 oz can mandarine oranges
mini marshmellows
16 oz tub cool whip
walnuts crushed as much as you like
coconut flakes as much as you like
Cook the pasta. Drain. Combine the flour, pinch of salt and sugar with the pineapple juice from the cans in a saucepan. Cook over medium heat until it thickens like a thin gravy, not like pudding. Add lemon juice. Add the pasta to the sauce and mix, then refrigerate. After the pasta and sauce are cooled, stir in remaining ingredients in a larger bowl. The sauce and pasta can be done the morning or night before you serve the salad.
3/4 of the bag Acini di Pepe pasta by private selection(I find this at smith's or albertson's)
2 Tablespoons flour
1/2 to 2/3c sugar
pinch of salt
1 teaspoon lemon juice
20 oz can sliced pineapple (reserve juice)
can crushed pineapple
10.5 oz can mandarine oranges
mini marshmellows
16 oz tub cool whip
walnuts crushed as much as you like
coconut flakes as much as you like
Cook the pasta. Drain. Combine the flour, pinch of salt and sugar with the pineapple juice from the cans in a saucepan. Cook over medium heat until it thickens like a thin gravy, not like pudding. Add lemon juice. Add the pasta to the sauce and mix, then refrigerate. After the pasta and sauce are cooled, stir in remaining ingredients in a larger bowl. The sauce and pasta can be done the morning or night before you serve the salad.
Thursday, May 5, 2011
Grandma's Chocolate Eclairs
Grandma Evans Chocolate Éclairs
1 cup water
1 cube butter
1 tsp. salt
1 cup flour
4 eggs
(I usually double the recipe, and it makes about 34 éclairs)
Preheat oven to 400 degrees.
Boil water, butter and salt. Add flour and stir over fire until it forms a ball of dough. Take off stove and add one egg at a time.
Drop a heaping Tablespoon of dough onto a lightly greased pan. Leave room between each drop of dough. Bake 25 minutes. Do not under cook.
When éclairs are cooled, slit an opening on the side of the éclair small enough to add vanilla pudding in the middle. You can put vanilla pudding in a pastry bag or just spoon in the pudding into the éclairs.
Frost with chocolate frosting and refrigerate.
Grandma Nana's Applesauce Cookies
1/2 cup shortening
1 cup sugar
2 eggs
2 cups flour
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp salt
1 cup nuts (chopped walnuts)
1 cup raisins
1/2- 3/4 bag chocolate chips
1 tsp vanilla
1 cup apple sauce
1 tsp soda
1/2 tsp baking powder
Blend shortening, sugar, eggs and vanilla together till smooth. Add flour, cinnamon, cloves, salt, soda, baking powder and applesauce. Mix well then add chocolate chips, raisins and walnuts. Mix again. Drop small spoonfuls onto cookie sheet and bake for 12 min at 350 degrees.
Quinoa Roasted Asparagus Salad
1 cup Quinoa, thoroughly rinsed
2 cups water
Salt
1 bunch thin asparagus, cut into 2-inch pieces
1/4 cup extra-virgin olive oil
ground black pepper
Juice of 1 lemon
1 (16-ounce) can white beans, drained and rinsed
1 (6-ounce) jar roasted red bell peppers drained and cut into 1/4 by 2-inch strips
1/2 cup thinly sliced celery
2 Tbs minced scallions
Salad greens for serving
2 Tbs chopped fresh parsley
Preheat oven to 425 degrees. Combine quinoa with the water in a sauce pan and bring to a boil. Salt the water, reduce the heat to low, and simmer for 15 minutes until all liquid is absorbed. Drain will and place in a bowl. Set aside to cool.
Arrange the asparagus on a lightly oiled baking pan and drizzle with 1 Tbs of the olive oil. Season to taste with salt and pepper. Roast until tender, about 8 min.
In a large bowl, combine the remaining 3 Tbs olive oil, the lemon juice and salt and pepper. Add the white beans, roasted red pepper, celery and scallions, along with the roasted asparagus and cooked quinoa. Toss gently to combine. Serve on salad greens, garnished with the parsley.
2 cups water
Salt
1 bunch thin asparagus, cut into 2-inch pieces
1/4 cup extra-virgin olive oil
ground black pepper
Juice of 1 lemon
1 (16-ounce) can white beans, drained and rinsed
1 (6-ounce) jar roasted red bell peppers drained and cut into 1/4 by 2-inch strips
1/2 cup thinly sliced celery
2 Tbs minced scallions
Salad greens for serving
2 Tbs chopped fresh parsley
Preheat oven to 425 degrees. Combine quinoa with the water in a sauce pan and bring to a boil. Salt the water, reduce the heat to low, and simmer for 15 minutes until all liquid is absorbed. Drain will and place in a bowl. Set aside to cool.
Arrange the asparagus on a lightly oiled baking pan and drizzle with 1 Tbs of the olive oil. Season to taste with salt and pepper. Roast until tender, about 8 min.
In a large bowl, combine the remaining 3 Tbs olive oil, the lemon juice and salt and pepper. Add the white beans, roasted red pepper, celery and scallions, along with the roasted asparagus and cooked quinoa. Toss gently to combine. Serve on salad greens, garnished with the parsley.
Thursday, April 14, 2011
Phyllo Wrapped Aspargus
Ingredients
· 8 or 9 asparagus spears, depending on size
· 1/4 cup butter, melted
· 1/4 cup finely grated Parmesan
Directions
Preheat oven to 375 degrees F.
Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Then sprinkle salt and pepper. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
Subscribe to:
Posts (Atom)