Fruit Salad Dressing

                                                                                                       

1/3 c honey
1/4 c orange juice
2T red wine vinegar
1/4 c mayo
1/4 c lemon juice
1 1/2 T poppy seeds
1/4 t salt
1/4 t dry mustard

Whisk all ingredients together and pour on fresh chopped fruit.

Power Company Holiday Potatoes

                                                                                                  







Thanks Christy!

1 32oz. frozen Southern style hash browns(thawed)
1 cream of celery soup
1 cream of chicken soup
1/2 to 1 c sour cream
2 1/2 c cheddar cheese
2T melted butter
pepper to taste
In a large bowl mix together and then add to casserole pan.
Preheat oven to 350 degrees. Grease a 13x9 pan. Reserve 1/2 c cheese (or you can add more) for topping casserole. Cook 1 hour and top with remaining cheese, return to oven for 10 minutes to melt cheese. Stand back and watch it disappear.

Gina's Quiche

                                                                                                   

Thanks GG!

1 frozen 9-inch deep dish pie crust
5 large eggs
¾ cup half and half
1 tablespoon olive oil
5 slices bacon, chopped
1 medium onion, chopped
5 oz. white mushrooms, stemmed and sliced
9 oz. pkg. frozen chopped spinach, thawed, well drained, and re-chopped
1 teaspoon fresh grated nutmeg
1 large clove garlic, minced
½ cup part-skim ricotta cheese
½ cup shredded cheese (we used a four-cheese Italian blend)
Salt and fresh-ground pepper

PREPARATION
Preheat the oven to 350°F. In a large mixing bowl, beat the eggs and
whisk together with half and half, 1 teaspoon of salt and a ½ teaspoon
of pepper. Set aside.

In a large skillet, heat the olive oil over medium high heat and add
bacon. Saute until crisp. Remove with slotted spoon to a plate lined
with paper towels. Do not drain grease from pan.

Reduce heat under skillet to medium and sauté onions until they start
to get soft. Add mushrooms and a sprinkling of salt to draw out
moisture. When mushrooms are soft and golden, push them and the onions
to the outer rim of the pan and add spinach to center. Add the nutmeg
and garlic and cook for one minute. Toss in the drained bacon and stir
to combine the whole mixture. Turn off heat.

Mix ricotta and shredded cheese together. Add to egg mixture and whisk
until well combined.

Place pie crust on cookie sheet and fill with hot mixture, making sure
to distribute equally. Then pour egg mixture over top. There might be
a little spillage; it’s okay and won’t hurt the quiche or the pan.
Bake for 50 minutes, or until center is set and the top is a warm
golden color. Let rest 15 minutes before serving.

Peanut Butter Nutella Yum Yum

                                                                                                                            


1 pgk Lorna Doon Cookies
1 jar Nutella
1 jar crunchy peanut butter cookies
milk or white chocolate for dipping

Spread Nutella on two shortbread cookies. Spread a small amount of peanut butter. Sandwich together and dip in chocolate. I used milk chocolate but prefer the taste of white chocolate.

Mini Blood Orange Sweet Rolls

 

                                                                                                            






2 can crescent rolls

 

Sugar blend

2/3 c sugar

1/2 c cinnamon

Glaze
1 1/2 c powdered sugar (sifted)
Zest of 2 blood oranges
4 t water

Note: I make these in two batches, it is much easier! The glaze mixture will get too hard.

Preheat 375 degrees( I use the toaster oven)
Flour surface
Combine sugar and cinnamon, set aside
Press seams together
Cut 1” strips
Sprinkle with tiny amount of sugar blend
Roll into mini cinnamon roll and press down
Use a round pan, spray with Pam, leave space between rolls
Bake 11-13 min
Make glaze
Let rolls cool a couple of min, then glaze

Cucumber Feta Salad with Homemade Creamy Italian Dressing

1 European Cucumber
( cut in half , then slice thin)
1 tub of Cherry Tomatoes( cut in half)
1/2 c Feta Cheese


Dressing

1/3 c olive oil
1/3 c ranch dressing
2T balsamic vinegar
2T lemon juice
1t dried Italian seasoning
1t dried basil
1t dried parsley
1t dried oregano
1/2 t minced garlic
1/3 c grated Parmesan
salt and pepper to taste

Take olive oil and whisk in lemon juice and vinegar. Add garlic and the rest of the dry spices and Parmesan. Place dressing in bottom of large bowl. Put the tomatoes and the cucumbers on top of dressing and toss. Add feta.

I like to take thick sliced bread and cube it, toss in a little olive oil, shake a little garlic salt, parsley and basil on cubes. Using a large non stick skillet, add a small amount of olive oil and brown on one side then turn to brown the other side. Toss into the salad.

Fruit Dip

1 cream cheese (softened)
1 large jar of marshmallow cream


Set cream cheese on counter and let it come to room temperature to soften. Cut cream cheese into chunks. Using a mixer, mix cream cheese and marshmallow cream until smooth. Serve with assorted fruit.

Shrimp Dip

                                                                                                                                                               

Thanks Clarkie!!                                                                                                         

1/4 pound of cleaned shrimp

1/4 tsp sea salt

1/4 tsp garlic salt                                                                                          

6 oz cream cheese

4 tsp lemon juice

4 tsp cooking sherry

2 tbsp chives

2 tbsp shallots

Bring water to boil in a medium pan. Add in the sea salt and add the shrimp. Allow them to cook for about five minutes before draining water. Allow the shrimp to cool.

Pull out the old food processor and toss in the shrimp and let it rock for a half minute. Add in the cream cheese, lemon juice, cooking sherry, chives, shallots (taking the outer skin off beforehand), and the garlic salt. Process until it is smooth and thoroughly blended.

Toss it in the refrigerator to cool. 
             
Adapted from The Galley Gourmet  
Posted by Beloved Green