Turkey Salad

I was at a nursery and saw this Dalia.  It reminded me of my grandma.  She planted Dalia's  all along her driveway.  Hers where Yellow, but it still reminded me of her.  So of course I had to buy it.  It is a beautiful day.  Turkey salad sounded so good, so I decided to post it.  I always at least double the grapes.  I love the grapes in the salad.  Yum!!!! Enjoy!!!!!!!!!!!

6 chicken breast cooked and cubed and cooled (or a whole chicken cooked and the meat taken off bone.)

4 c. chopped celery
1 c. seedless grapes  ( I like more)
 1-2 c. mayonaise ( can use half  plain yogurt and mayo)
 1/2 t. salt
 1 t. curry

 Mix all together and chill. 

Cilantro dressing

Yesterday I went to Trader Joe's and they had samples to try some food from the store.  They made a salad with this chopped veggie mix which has broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radish, celery.  The vegetables where all cubed.  They put a cilantro dressing on it with peanuts and dried cranberries.  It was so refreshing and really good.  They have the cilantro dressing for sell also.  I am going to try to make my own vegetable mix.  The broccoli they used just the stem.  So a great way to use the stem.  I am thinking equal parts of all of the vegetables.  I really liked that they where all cubed.  Of course the cabbage was a flat cube.  Great Salad!!!!!  Here is my homemade cilantro dressing recipe. 

 1 1/2 c. mayonnaise  ( I use half mayonnaise and half yogurt)
 2 large cloves garlic
1/4 c. red wine vinegar
5 T. cotija cheese or feta
 1/4 t. black pepper
 1 t. salt
 1/3 c. roasted pepitas (pumpkin seeds)
 12 oz. salad oil.  ( I always add less  3/4- 1 c.)
 1/4 c. water
 2 bunches cilantro stemmed. 

 Place all ingredients except cilantro, mayonnaise and water in a blender or food processor.  blend approximately 10 seconds, then add cilantro little by little until blended smooth.  Depending on size of blender, it may be necessary to do in batches.  Place mayonnaise, yogurt and water in a large bowl and mix with a wire whip til smooth. Add the blended ingredients to the mayonnaise mixture, mix thoroughly.  Place in an air-tight container and refrigerate. 

Barbacue Sauce

We had a great Father's Day!!!!  We went on a hike and had a great time.  Was a little hot.  If I must say so myself.  We made it.  That is great.  The first hike in a 1 1/2 yrs.  To get back into shape is way harder that staying in shape.  We came home and had  Barbecue Ribs, Spinach Salad, Rolls, barbecued corn, Grill stuffed Jalapeno's, shrimp.  For dessert we strawberry shortcake ( I made angel food cake) and strawberry pie.  We had fun company and way to much food.  So, tonight it is called leftovers!!!!  Yum!!!! Here is a great barbacue  sauce recipe.

1 med onion diced  ( Saute the onion in some oil)
 1 c. catsup
4 T. brown sugar
2 T cider vingar
1 T. lemon juice
3 T. worcestershire sauce
 1/2 t. dry mustard
 1/4 t. garlic powder
 salt and pepper to taste
 2 Dashes papricka
4-5 dashes tobasco sauce (depends on if you want any spice to the sauce)

Add all of the ingredients to the sauted onions. bring to a boil.  Refrigerate or use.  I sometimes add more br. sugar if I think it needs it.  I also add cayenne if I want it to be a little more spicy.

Fresh Peach Pie

                                              

                                                    Filling on Cheesecake

I was looking at old recipes and came across one of my favorite pies, fresh peach pie.  Yum!!!!!!   Love it!!!  I use the filling recipe for all sorts of things.  It makes a great topping for cheesecake, ice cream.  I am excited for peaches to come into season.  Hopefully my peach trees did not freeze and I will get some.  Here's to you Peach Pie!!!!


  Make your favorite pie crust recipe  in a 9 inch pie dish and bake it.  Cool.  Here is a  video that shows you how to make a great pie crust.

http://misenplace2.blogspot.com/search/label/Pie


 Filling:

 5-7 large fresh peaches ( the more the better)
 1 c. sugar
 3 T. cornstarch
 1/2 c. water
 1/2 t. almond extract
 1 t. vanilla
 2 T. butter
 sweetened whipped cream.

 peel 3-4 large fresh peaches and slice into baked and cooled pie shell. Mash remaining 2-3 large fresh peaches in a large sauce pan, add sugar,cornstarch and water.   Cool. stirring constantly, till mixture comes to a boil.  Add almond flavoring and butter.  Pour over sliced peaches in pie shell.  Chill.  Serve with sweetened whipped cream. 

 Note:  When making it for a topping put in a bowl and chill till ready to serve.

Yummy Potato's

I am sad to say that we are have a funeral going on this Friday.  I am posting this recipe for the funeral.  I wish the family the very best.  

6-8 potato's boiled and cubed or grated.  ( I like grated)
1 can cream of chicken soup
 1/2 c. chopped green onions
 2 c. grated cheese
 1 pt. sour cream

2 T. butter
 1 - 2  c. corn flakes

 Put cooked potato's in a 9x 13 dish.  Mix together soup, green onion, sour cream and cheese.  Stir into the potato's.  Mix corn flakes and butter and put on top of the potato's.   Bake 350 till warmed through

Potato Rolls

                                                           Rolls are almost to the table!

This are the best Rolls ever. They are so full of calories that I make them for holidays or when I have company.  I can eat the whole batch.  So Holiday's is the only time for me to make them.  I have to double the batch because everyone wants to eat a lot.  Carbs are the best!!!!!!  I wish there was a carb diet!!!


1/2 c. unseasoned warm mashed potato or packaged instant mashed potato
1 1/2 c. warm water (105 to 115 F)
2 pkg active dry yeast
1/2 c. sugar
1 T. salt
2 eggs
1/2 c. butter or marg. softened
6 1/2 c. unsifted all purpose flour
 Melted butter
 Prepare potato as package label directs for 1/2 c. omitting salt and butter.  Pour warm water into a large bowl.   Sprinkle the yeast over water, add sugar stir till dissolved.  Let stand a few min. till slightly bubble.  Add eggs, soft butter, warm mashed potato, salt  and 3 c. flour.  beat at high speed till smooth.  Add 2 c. flour beating with a wooden spoon till flour is incorporated in dough.  ( I use my bread mixer)  Add remaining  1 1/2 c. flour, Knead till gluten develop 10 min.   Cover and let rise till doubled in bulk.  Punch down and roll into desired shape.  I dip each roll in butter and but on pan.  Let rise till double in bulk  (about a hour.)   Bake 350 for 15 min or till they are golden brown. 


.

Pound Cake

It has been a wonderful weekend.  We had great friends come and visit us.  They made us Fried Chicken, which is the best in the world.  To die for!!!!!   Macaroni and Cheese.  What can I say!  Wow!!!   I ate so much I am still full and it is the next day.  Best Mac and Cheese around.  Ruth and Odel have been friends for years and we love to cook together.  When we are eating we are already planning the next meal.  Oh Well, Yum Food.!   This pound cake recipe is Odel's  Of course I changed it a bit from his recipe.  I added grated lemon and orange peel and I separate the eggs and whip the egg whites and fold them in.  The recipe is his except for those changes.  What a wonderful day!   I think I need to go make this cake Yum!!!!  I just love collecting recipes!!!

1 c. butter
3 c. sugar
6 eggs separated
1 c. sour cream
 2 T. vanilla
 1/4 t. salt

 3 c. sifted flour
1/2 t. baking powder
 1 T. grated lemon peel
 1 T. grated orange peel

Cream butter and 2 c. sugar, vanilla, orange and lemon peels, egg yolks and sour cream.  Sift dry ingredients together and add to the butter and egg mixture.  Beat Egg whites with 1/4 t. salt  and when soft peaks form beat in 1 c. sugar.  Beat till stiff.  Fold into other mixture.  Put in angel food cake pan and bake   350   1 hour or till done

Chocolate Mint Creams

 I was wondering what recipe to post today!  Rod was out talking to Nancy Blackner!!!!    I decided to post one of her favorite cookie recipes.  She has asked me for the recipe lots of times.  This is a cookie that I usually make at Christmas time.  The mints are from Hickory Farms.  Which they only make the small ones now, it is harder to make with the small ones.  I am looking for them other places now.  If anyone knows where to find them let me know.  I always double the recipe.  They are the best.  So I dedicate this recipe to Nancy,  Who we love and are very grateful to have as part of our family.   Jake, Nancy and Ronin, we look forward to visiting with.  Have an awesome day!!!!

1 1/4 c. flour
1/2 t. baking soda
 2/3 c. packed brown sugar
6 T. butter
1 T. water
1 6oz. package ( 1 c.) chocolate chips
 1 egg
1/2- 3/4  pound pastel cream mint kisses

 Stir together flour and baking soda.  In a medium saucepan heat and stir brown sugar, butter and water over low heat till butter is melted.  Add chocolate chips.  Heat and stir till chocolate is melted.  Pour into a large mixing bowl and let stand for 10 min. or till cool.

 Beat egg into chocolate mixture.  Stir in the flour mixture till well mixed.  Dough will be soft.  Cover and chill for 1-2 hours or till easy to handle.

 Shape into 1 inch balls.  Place 2 inches apart on an ungreased cookie sheet.  Bake in a 350 oven for 8 min..  Remove and immediately top each cookie with a mint.  Return to the oven and bake about 2 min. more or till cookies are done.  Swirl the melted mints with a knife to frost cookies.  Remove and cool till mints are firm.

Apricot Pasta Salad

                                                           My fruitless Apricot Tree


I found this recipe and made it last year with the apricots off our trees.  It is a amazing salad.  It sounds really weird but it is really good.  When our apricots tree was in bloom and the fruit was getting ready to set, we had some really cold weather. They Froze!!!  No Apricots this year.  Sad Day!!!! The store bought ones just do not taste the same. still good  even store bought.  Here you go a really good salad for this time of year.  Enjoy!!!

 4 oz fusilli (corkscrew) pasta
 6 fresh apricots  (3/4 lb) cut into quarters
1 whole chicken breast cooked and shredded
2 small zucchini julienned
1 red bell pepper julienned
1 T. chopped fresh basil or 2 t. dried  ( better with the fresh)
 Apricot Basil Dressing  (recipe follows)

1. cook pasta as package directs: drain and let cool.
 2. combine pasta, apricots, chicken, zucchini, red pepper and basil in bowl.
 3. Toss with dressing

 Apricot Basil Dressing
1. combine 2 fresh ripe apricots (pitted)  2 T. white wine vinegar and 1 T. sugar in blender, whirl until belnded
2. with blender running, slowly add 1/4 c. oil until thick and smooth
 3. stir in 1 T. chopped fresh basil or 1 t. dried basil.

Cilantro Pesto

I can not believe that it is raining.  June and it is raining.  I was looking at my photo's.  Love the Ocean.  I am so glad to live by the ocean.  Morel Bay is wonderful.

 I was at the Culinary Academy and Rod ordered in to much Cilantro and he has a case that is going bad so we have been making cilantro pesto.  It is wonderful.  So Cilantro Pesto here we come.  I made 4 batches yesterday and since it is raining will make some more today.   It freezes great.  As I was eating it last night I decided that it is good on hot pasta with chicken and some vegetables.  I am trying to decide what vegetables.  I am thinking corn, broccoli .  Also, I think it would be great as a cold pasta salad.   I will post a picture of us making the pesto later today.

1 c. fresh cilantro leaves, tightly packed
 2-3 cloves of garlic
 1/4 c. pumpkin seeds ( can use walnuts or pine nuts.)
 1/4 c. olive oil
 1/4 c. parmesan cheese
 1/2 t. cinnamon
 salt and pepper to taste

  I like to add  1/4 red pepper flakes

 process cilantro, garlic, cheese, nuts and seasoning in a food processor.,  While blender is running, slowly add oil until blended,

Peach Pancakes

                                                                    Rod at Middle Falls



We went camping to Mc Cloud.  Which is up in Northern California, by Mt Shasta  and Castle Crags.   We went with the Heath's and hiked and swam in the very cold water.   They where so much fun to be around we had a great time.   Tamera is a wonderful cook.  She especially was great on cakes and cake decorating.  I have a lot of her recipes.  This recipe is from her.  It is so wonderful, love it!!!

 Mix together
2 c. flour
1 T. balking powder
3/4 t. salt
1/2 c. sugar

Mix and add to the above
 1 c. milk
1/3 c. melted butter
 1/2 t. lemon juice
 1/2 t. vanilla
 1 1/2 c. diced peaches   ( save juice)

Thicken Juice from peaches with cornstarch and serve over cooked pancakes.  Top with sweetened whip cream or ice cream




Tamera used ice cream on top instead of whipping cream when we were camping.  They had to go to the hospital because one of there sons was cutting wood and cut his leg.  They bought ice cream and put it in a cooler.  It melted but was still great on the pancake.

Salted Chocolate Covered Fluffer Nutter Wafers

 I made these cookies this afternoon because they sounded really good and easy.  They taste great.  Wish I would have read the recipe better.   The marshmallow creme after a while lets the cookie slide off.  Which, it says on  the recipe but I did not read the recipe to the end.  The salt on the top really is good.  Maybe a little less marshmallow creme will let it be more stable.  I am trying to think of a way to improve.  When I do I will post it.  They are very good though.  Here is a link for picture and all the info.  I think I have had my sweet fix for the day!!!

                       

                                                           Picture from Picky Palate




http://picky-palate.com/2011/05/09/salted-chocolate-covered-fluffer-nutter-wafers/

Salted Chocolate Covered Fluffer Nutter Wafers

 

24 Nilla Wafers
12 teaspoons creamy peanut butter
12 teaspoons marshmallow creme
1 cup chocolate chips
Fleur de Sel sea salt or Kosher salt
1. Place Nilla wafers with bottom sides facing up. On 12 wafers spread 1 teaspoon peanut butter on each then on the other 12 spread 1 teaspoon marshmallow fluff. Close peanut butter and marshmallow fluff together making a sandwich.
2. Melt chocolate chips over a double broiler or in the microwave until melted and smooth. Spoon chocolate over tops of cookies then sprinkle with a touch of sea salt. Place in refrigerator to set chocolate.
Makes 12 servings
Note:  Best if eaten within 1 hour.  The marshmallow creme slides the top cookie around when left out too long   Enjoy!!

Orange Spinach Salad

Time for something healthy.  This is my son Garrett's favorite salad.  I am not sure where I got this recipe, but have made this for 15 years or more.  I'm thinking it will be a great dinner tonight.  So Spinach Salad here I come.  Add chicken and it can be the whole meal.  Enjoy!

Combine and Chill
 1 pkg spinach
 1 small red onion
 1 can mandarin oranges  drained
 1/2 lb fresh mushrooms sliced
 1 lg avacado
 8 oz. fried bacon


Dressing:

Mix together
 1/2 c. orange juice concetrate
1/4 c. oil
 2 T. red wine  vinegar
 1 T. lemon juice
1/2 t. grated orange peel
 1/2 t. salt
 1 T. sugar