Grape Salad

Ingredients:

2 lbs of green seedless grapes
2 lbs of red seedless grapes ; I use 4 lbs of grapes since not a huge fan of green grapes
8 ounces of cream cheese
8 ounces of sour cream
1/2 cup of granulated sugar
1 teaspoon of vanilla extract

Topping ingredients

1 cup of brown sugar
1 cup of crushed pecans; or whatev nut you prefer

Directions

Wash Grapes; Set aside
mix sour cream, cream cheese, white sugar and vanilla til well blended
Stir grapes into mixture; pour in large serving bowl
Combine brown sugar and nuts, sprinkle of grapes
Chill overnight

Tomatillo Salsa

1 jalapeno
1 1/2 bunches of cilantro, no stems
12-15 fresh tomatillos, about 1 1/2 to 2 inch size, use less if larger
juice of 1 lime
1-3 teaspoons of sugar, or other sweetener
salt to taste


Boil the jalapeno in water; just place in water in microwave and cook on high for 3 minutes. Cut off stem and throw the whole thing in blender with all other ingredients. Make sure you have husked and cleaned the tomatillos first. Blend until almost smooth. Chill.

Whole Wheat Snickerdoodles

1/2 cup butter
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon of salt

Cookie coating:
2 tablespoons sugar (I did 1 T of cane sugar and 1 T of white sugar)
1/2 teaspoon ground cinnamon

1-Turn oven to 375. In a small mixer bowl beat butter with electric mixer on medium speed till softened. Add brown sugar and beat till fluffy.
2- Add egg and vanilla. Beat well.
3- In a medium mixing bowl stir together whole wheat flour, baking soda, cream of tartar and salt. With mixer on low speed gradually add flour mixture to butter mixture, beating til well mixed.
4- In small bowl stir together sugar and cinnamon. Shape the dough into 1-inch balls. Roll the balls in the sugar-cinnamon mix. Place about 2 inches apart on un-greased cookie sheets. Flatten slightly with the bottom of a drinking glass.
5- Bake for 8-10 minutes or till edges are firm. Use a spatula to lift cookies onto a cooling rack.

HOT FUDGE CAKE...need I say more??

1 cup sugar
½ cup cocoa powder
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
4 tablespoons butter, melted
1 large egg yolk
2 teaspoons vanilla extract
½ cup semisweet chocolate chips
1 cup boiling water

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. Whisk ½ cup sugar with ¼ cup cocoa powder and set aside.

Whisk the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (the batter will be stiff).

Using a rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling water over cocoa. Do not stir.

Bake until the top of the cake is cracked, sauce is bubbling and a toothpick inserted into cakey area comes out with moist crumbs attached, about 22-24minutes! serve with ice cream it's delish
from: my kitchen cafe

* This is by far one of my top five desserts so so so good!!:)

Stromboli

1 loaf of Rhodes bread dough or you can do make your own bread dough
1/4 lb of ham, pastrami, and salami
provolone and mozzarella cheese
1/2 tsp. of basil and oregano
melted butter of olive oil
cornmeal

method: set out bread dough to thaw or if you are making your own follow those directions. Once thawed lay dough out on a cookie sheet layer with ham,pastrami,and salami along the middle of the dough going lenghwise. Sprinkle 1/4 tsp. of the basil and oregano then layer on the cheeses I used about a cup of the mozzarella cheese the sprinkle the remaining basil and oregano. Wet edges of dough and lightly spread olive oil/butter and sprinkle cornmeal. Carefully flip Stromboli over and repeat.

Bake at 375 for 20-22 minutes

* It's a really easy meal that look harder then it really is. Trust me you will like it!:)

Our version of Turkey Chili...

1 package ground turkey
1 large onion, diced
1 bell pepper, diced I used half red and half yellow for color.
1 clove garlic, minced
2 1/2 Tbsp Chili Powder (I just used 1 1/2 Tbsp)
1 Tbsp Cumin (I used a little less)
1/4 cup diced jalepeno peppers (I just used one small)
1 can diced tomatoes, chopped fine
1 jar Homemade Chili Sauce
2 1/2 cups vegetable broth
1 can pinto beans
1 can kidney beans
1 can black beans
1 small sweet potatoe diced
1 bay leaf
1 tsp dry mustard
1 tsp cayenne pepper
3 tsp creole or cajun seasoning blend
1/8 cup brown sugar
2 tbsp balsamic vinegar



I cooked the ground turkey in olive oil until it was done.
I added the turkey plus the remaining ingredients into a crock pot
Let the crockpot do its job and cook for about 4-6 hours.
Sweet but, Spicy. Perfect for those cold days. YUMMY!!!

Homemade Seasonings

FAJITA SEASONING:
In a small bowl, combine
1 1/2 t. cumin,
1/2 t. oregano,
1/4 t. salt,
1/4 t. ground red pepper,
1/4 t. ground black pepper,
1/8 t. garlic powder,
and 1/8 t. onion powder.

TACO SEASONING
1 tbsp. chili powder
2 tsp. onion powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. ground oregano
1 tsp. sugar
1/2 tsp. salt

Mix well. Yield 3 tablespoons mix. Equal in strength to a 1 1/4 ounce package of commercial taco seasoning.

Sorta-fresh salsa

28 oz can petite diced tomatoes
¼ yellow onion, chopped
5 green onions, sliced
1 cup cilantro, minced
1 jalapeno, seeded and finely diced
1 garlic clove, minced
1 teaspoon salt
2 teaspoons lemon juice
1 teaspoon honey
1 teaspoon cumin
½ teaspoon oregano

Combine all ingredients and let flavors marry for 1 hour before serving. Great with chips or Taco

Easy Carrot Cake

This cake is perfect for bridal or baby showers. Or anytime!

Mix together:
4 well beaten eggs
1 1/2 cup canola oil
1 1/2 cup sugar

Add:
2 cups flour
1 1/2 tsp. cinnamon
2 tsp. baking soda
2 reg jars of baby food carrots

Bake at 350 on greased cookie sheet for 20 minutes.

Frost with cream cheese frosting. 1 1/2 cans. Cut into 24 pieces.

Wild Rice Soup

3 cups cooked wild rice
1 large onion finely diced
1 carrot shredded
1 rib celery finely diced
1 cup diced ham
1/2 cup butter
1 cup flour
8 cups chicken broth
2 cans cream of chicken soup
1 cup half and half
1 cup toasted almonds

Prepare rice according to package directions. In a large 4-5 quart soup kettle, saute onion, celery, carrots, and ham in butter until vegetables are tender. Sift in the flour a little at a time, stirring and cooking until the flour is well blended. Do not let it brown.

Slowly add the chicken broth, stirring until well blended. Stir in the cream of chicken soup. Add the rice, season to taste with salt and pepper. Stir in the half and half. Add the sliced almonds. Reheat gently, do not boil.
Serves about 20

Grape Salad

4 lbs. Grapes
1 8oz. cream cheese
1 cup sour cream
1/2 cup sugar
1 tsp. vanilla
4 oz pecans
2 Tbsp. brown sugar

Wash and dry grapes. In a large bowl, mix together cream cheese, sour cream, sugar, and vanilla. Add grapes. Sprinkle pecans and brown sugar on top.

Cornbread and Fluffy Honey Butter

The best cornbread we have ever tasted, seriously.

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Recipe Source: My Kitchen Cafe

Tuna Melts

1 tablespoon olive oil

2 carrots, finely diced

1 rib celery, finely diced

1 clove garlic, minced

½ teaspoon salt

½ teaspoon Herbs De Provence or dill

¼ teaspoon pepper

1 tablespoon flour

1/3 cup milk

2 tablespoons mayonnaise, I omit this

2 cans tuna, drained

1 bunch green onions,

6 slices of bread, toasted

1 ½ cup shredded cheese

Saute carrots and celery in oil 5 minutes. Add garlic seasonings and flour, combine thoroughly. Let flour cook 2 minutes. Slowly add milk while stirring. Once thickened add veganaise, tuna and onions. Pile mixture in toasted bread laid out on a cookie sheet. Top with cheese and broil until melted and bubbly.

This recipe can be extended with grains like brown rice, white quinoa or millet if you need to feed a couple extra people.

Chicken Crescents

3 oz. cream cheese, softened
3 Tbsp. melted butter
1 Tbsp. milk
2 cups cooked shredded chicken
1/2 small onion
1/4 tsp. salt
1/8 tsp. pepper
2-8 oz. cans crescent dinner rolls
melt butter to brush on top
1 cup crushed seasoned bread crumbs

Blend cream cheese, butter and milk in a medium bowl until smooth. Add remaining ingredients, except rolls and bread crumbs. Mix well. Open crescent rolls and separate into squares instead of triangles. Place 1/4 cup of meat mixture and seal any opening. Dip in melted butter, then dip tn crushed bread crumbs. Place on cookies sheet crumbs on top. Bake at 350 for 20-25 minutes or until done.
Sauce: Mix and heat 1 can cream of chicken to 1/2 can milk.

Triple Berry Coffeecake

This is absolutely perfect there is not one thing I can say bad about this delicious dessert. Jens loved every bite and he was particular on who he offered it too. I went ahead and made it for his birthday and he was one happy birthday boy. If you love berries and sweet cake you will not be disappointed.

2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen berries**
1/2 cup flour
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 cup butter
1. Grease 9x9x2 inch or 8x8x2 inch baking pan; set aside. In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.
2. In a medium bowl beat butter on medium speed for 30 seconds. Add the 3/4 cup sugar and beat on med-high until light and fluffy. Add egg, beat well. Add flour mixture and milk alternately to beaten egg mixture, beating until smooth after each addition.
3. Spoon batter into prepared pan. Sprinkle with berries. In another bowl combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; sprinkle over berries. Bake in a 350 degree oven for 50-60 minutes. Serve warm. Makes 9 servings.

**I used blackberries, raspberries, and elderberries.***

Incredible Chocolate Chip Cookies

1 cup butter

2/3 cup sugar

1 cup brown sugar

1 teaspoon vanilla

3 eggs

1-3.4 oz. box of instant pudding

1 teaspoons salt

1 teaspoon baking soda
1 teaspoon baking powder

3- 4 cups soft white wheat flour

1/2 to 1 bag of chocolate chips

Cream butter, sugars, vanilla and eggs. Beat in pudding. Add dry ingredients and mix. Stir in chocolate chips. Bake for 9 min. @350 degrees. These are even better if you refrigerate overnight or freeze up to 6 months before baking.

I have been on the search for the best chocolate chip cookie and these deliver, they were the best by far. All my boys loved them and I honestly can't stop eating them. Dangerous! I did end up freezing half of the dough, but ended up baking them by the end of the week.

Recipe Source: My Kitchen Cafe

Beef Stroganoff *crockpot*

1 small beef roast
2 cans cream of mushroom soup
1/2 packet of onion soup mix
1 can of water
Cook in crock pot on low all day. About 1 hour before you eat, shred meat and add 1/2 container of sour cream and 1 can of mushrooms or fresh mushrooms. Can serve over mashed potatoes or pasta.

Teriyaki Chicken

This is perfect for those, "Oh crap, what am I going to make for dinner nights". I usually have all the ingredients on hand.

boneless, skinless chicken breasts
1/2c. soy sauce
1/2c. brown sugar. (I use a little less because I don't like it this sweet.)
1/4c. butter
1/2c. water
1/2tsp. dry mustard

Boil all ingredients (except chicken) for 5 minutes. Add chicken and bake in a covered casserole dish at 350 for one hour. I've also just fried the chicken until it was almost done poured the sauce over it and turned the heat down until chicken was done. Both ways are good. Serve with rice.

Chicken Lo Mein

Again one of our favorites! You can put whatev veggie you want we like snap peas and bamboo stickes. Just go wild!


Easy Chicken Lo Mein
adapted from my kitchen cafe

12 ounces Chinese Lo Mein noodles or linguine pasta (I used linguine cooked until barely al dente)
2 skinless, boneless chicken breasts
Stir-fry Sauce (recipe follows)
1 tablespoon vegetable oil
1 large onion
1 1/2 cups shredded carrots
1 cup sliced fresh mushrooms
1 cup broccoli florets, steamed until just barely tender (they will cook longer in the stir-fry)Unsalted dry-roasted peanut halves (optional)

Stir-Fry Sauce
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon minced garlic
1 tablespoon rice wine vinegar or distilled white vinegar (I used white since I had it on-hand)
1 tablespoon ketchup
2 teaspoons chopped ginger (I omitted since my husband doesn't like fresh ginger)
1 teaspoon dark sesame oil

Whisk all of the ingredients together in a 1-quart bowl.

Cook the noodles according to package directions. Meanwhile, continue with the recipe, and when the noodles are done, drain and set aside.

Make the stir-fry sauce and set aside. Heat the oil in an extra-deep 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir from time to time. While the onion cooks, slice the chicken into strips about 1/4-inch wide. Add the chicken to the skillet. Raise the heat to medium-high and stir occasionally.While the chicken cooks, add the carrots, broccoli and mushrooms and stir to mix. Stir-fry the mixture until the chicken is no longer pink.

Immediately add the stir-fry sauce and noodles. Raise the heat to high and cook until the noodles and chicken are heated through and coated with sauce, 2-3 minutes, stirring constantly. Serve, garnished with peanut halves (if using - I did not).

Sticky coconut chicken

I love this chicken! if you like coconut you will LOVE this go on give it try!:0

Coconut Chicken Curryslightly adapted my kitchen cafe

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips1 teaspoon salt1/2 teaspoon pepper1 1/2 tablespoons vegetable or canola oil2 tablespoons curry powder1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)1/2 onion, thinly sliced2 cloves garlic, crushed4 red potatoes, cut into chunks1 (14 ounce) can coconut milk1 (14.5 ounce) can stewed tomatoes1 (8 ounce) can tomato sauce3 tablespoons sugarJasmine rice (cooked)Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice)