Sunday, September 14, 2014

Chick Pea Burgers

Chick Pea Burgers
from simply whole kitchen
makes about 6 burgers

1 Can Chick Peas (Garbanzo Beans) Rinsed and Drained
1 Zucchini, Roughly Chopped
1 1/2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Cumin Powder
Salt and Pepper, To Taste
1/2 Cup Bread Crumbs
1 Egg
1 Tablespoon Olive Oil

Mix all ingredients in a food processor or blender and blend until almost smooth, but a few chunks.  Preheat a saute pan over medium-high with a tablespoon olive oil.  When the oil is hot, fry the patties for 4-5 minutes per side.  Serve with your favorite burger toppings.

While I was making these, I had a flash back to the last time I made vegetarian burgers when right in the middle of making them I panicked at thought if this doesn't work out I don't have a back up for dinner!  But just like the last time, these were a hit!  M has been wanting to eat healthier and I found these on Pinterest and thought I just had to make them.  

Tuesday, September 9, 2014

Danish Apple Squares

Danish Apple Squares
serves about 20
family recipe

3 cups flour
1 Tb. sugar
1/2 tsp. salt
1 cup shortening
1/4 cup butter
Combine dry ingredients, then cut in shortening & butter as like pie crust. 

1 egg yolk
2 Tbs. butter
Put egg yolk into measuring cup & add enough milk to make 2/3 cup, mix well. Mix egg yolk/milk into flour mixture to make soft dough. Divide into 2 portions, one slightly larger than the other. Sprinkle more flour on pastry board & roll out larger dough portion first for the bottom crust. Place rolled crust into bottom & sides of a standard jelly roll pan (11 x 16 inches). Spread 2 Tbs. soft butter on bottom crust. Roll out the top crust. 

Apple filling:
5-8 large apples (Granny Smith, Braeburn, or your choice or combination of cooking apples)
2 Tbs.cornstarch
1 cup brown or white sugar
1 tsp. cinnamon
2 tsp. frozen lemonade concentrate
Peel & slice apples, making 6 to 8 cups. Mix sugar, cornstarch & cinnamon together, then mix into sliced apples & add lemonade concentrate & mix again. Spread apple mixture onto the buttered crust in pan. Cover with top crust. Patching & sealing crust with ice water as needed. Make a few slits on top crust.
Bake 375 degrees for about 55-60 or until crust is golden brown & apples bubble.

1 cup powdered sugar
1 tsp. frozen lemonade concentrate
1 - 2 Tbs. milk
Combine to make glaze pourable & drizzle over cooled pastry.

This recipe has been a family favorite for as long as I can remember but it was forgotten about until recently.  My mom has been leading the baking and we've been making these bars almost every weekend we go to the lake - either to bring to church Sunday morning or just to eat ourselves!  My mom came up with this recipe based on a Danish Apple Squares recipe she received "in the 80's".  But it's diverted so much for the original that she thinks it needs a new name.  Sisters Bars? (Since these bars are much easier when made with sisters/cousins/aunts!)  Marry Me Apple Bars (The men in your life LOVE them!)  Better-Than-Buckhunter Bars?  (The guys say they'll drop the rifles as soon as these come out of the oven!)  Whatever they're called, they are becoming our family's signature dessert!  

Monday, August 18, 2014

Ice Cream Pretzel Cake

Ice Cream Pretzel Cake
from Taste of Home
serves 16

1 1/4 Cup Crushed Pretzels
6 Tablespoons Cold Butter, Cubed
3/4 Cup Fudge Ice Cream Topping, Warmed
1 Cup Chocolate Covered Peanuts, Crushed
1/2 Gallon Vanilla Ice Cream, Softened
1/4 Cup Caramel Ice Cream Topping

In a small bowl, cut in butter into crushed pretzels.  Press into the bottom of a greased 9-inch springform pan.  Spread over fudge topping.  Freeze for 30 minutes.  In a large bowl, combine ice cream and peanuts.  Spread over pretzel crust.  Drizzle caramel on top.  Freeze at least 8 hours or overnight.

One time my mom made a homemade ice cream cake and for some reason it was a huge fail.  I can't remember if it was because the caramel was frozen solid or there was something wrong with the brownie crust.  So I was a little nervous making this cake.  But let me tell you, it was a definite win!  I may have even stirred in a little extra fudge and caramel into the ice cream for extra delicious-ness (it was worth it!).

Monday, August 11, 2014

Balsamic Quinoa Salad

Balsamic Quinoa Salad
from Four Seasons Kitchen
serves 6 as a side dish

1 Cup Quinoa, Raw
1 Cucumber, Chopped
2 Bell Peppers, Chopped
1 Can Corn, Drained
1 Small Container Feta Cheese
1/4 Cup Olive Oil
1/3 Cup Balsamic Vinegar
2 Cloves Garlic, Chopped
1 Tablespoon Dijon Mustard
1 Big Squeeze Honey
Salt and Pepper, To Taste

Prepare quinoa according to package directions.  Let cool.  In a large bowl add quinoa, cucumber, peppers, corn, and feta.  Set aside.  In a small bowl mix together olive oil, balsamic vinegar, garlic, mustard, honey and salt and pepper.  Pour dressing over salad and mix well.  Cover and refrigerate a few hours before serving.

This salad is my new favorite side dish.  I make it almost every week!  It's perfect with a hamburger or a hot dog on the patio on a hot summer evening.  

Monday, August 4, 2014

Peach Week/ Peach Salsa

I always get excited every late July/ early August.  Summer is at it's peak, Shark Week is on the Discovery Channel and the Elberta Peaches are in season!  Usually I buy a case and eat 4 a day, diced with a little sugar and a dash of heavy cream.  Except for this year we got adventurous - peach canning at my aunt's lake cabin with my mom, cousin, and aunt!  (And two baby boys watching)

Jars are prepped and ready to go.

Peaches going in for a blanch to remove the skins.

A lot of pots of hot water is required for canning!


We also made a Peach Raspberry pie with raspberries picked right outside the cabin!

Peach Raspberry Pie

Another new venture- a shrimp boil!  So much fun.  Boil everything all together than dump in on the patio table and pour over some hot melted butter!

Here's the link for the recipe for the shrimp boil. 

Then we made a traditional Peach Pie

For the finale of peach week I made a peach salsa.

Peach Salsa
serves about 6 as an appetizer

1 Cup Peaches, Chopped (About 2 Peaches)
1 Cup Tomato, Chopped
1/2 Cup Red Onion, Finely Chopped
1 Jalapeno, Minced
1 Tablespoon Lime Juice
2 Teaspoons Sugar

Mix all ingredients together and store in an airtight container in the fridge.  

Thursday, July 17, 2014

DIY Instant Oatmeal

DIY Instant Oatmeal
makes about 12 servings

5 Cups Quick Oats (A Little More than a Small Canister)
1 Teaspoon Salt
1/2 Cup - 1 Cup Brown Sugar
1/2 Cup Non-Dairy Coffee Creamer

Add 3 1/2 Cups oatmeal to a large bowl.  Blend the remaining 1 1/2 cups in a blender or food processor until "dusty".  Add the blended oatmeal and the remaining ingredients to the large bowl.  Mix well.  Store in 1/2 cup portions in snack size zip lock bags.

I am a huge oatmeal fan and my husband is too.  He usually grabs a bag of instant for his breakfast at work.  So when I found this recipe for DIY oatmeal, I knew I had to give it a try!  The oatmeal is blended for a thinker end product, but if you like your oatmeal on the runny side or don't want to dirty a blender, you could easily skip that step.

Tuesday, June 10, 2014

Bean Salad for a Couple

Bean Salad for a Couple
makes 4 servings

1 Can Kidney Beans
1 Green Bell Pepper, Chopped
2 Tablespoons Sugar
2 Tablespoons Cider Vinegar
2 Tablespoons Vegetable Oil

Combine beans and pepper in a small bowl, set aside.  Mix together sugar, vinegar, oil, and salt and pepper to taste.  Pour dressing over beans.  Serve right away or refrigerate overnight for even better flavor.

You may remember bean salad for a crowd from a while back.  Well, this is the scaled down version!  This is a great little side dish that is perfect with some grilled brats and a glass of lemonade.