"Turkey and Avocado Cobb Salad"

 

Ingredients

• 2 cups shaved romaine.

• 1 cup arugula.

• 1/2 cup finely shredded red cabbage.

• 1 cup shaved roasted turkey breast.

• 1/2 avocado, cubed.

• 1/2 cup cherry tomatoes, sliced.

• 1/3 cup cucumber, thinly sliced.

• 1/4 cup pickled red onion.

• 2 tablespoons crunchy corn or roasted corn kernels.

• 2 tablespoons chopped smoked almonds.avocadobella

Gorgonzola vinaigrette

• 1/4 cup red wine vinegar.

• 1 teaspoon Dijon mustard.

• 1 teaspoon honey.

• 1 small garlic clove, minced.

• 1/3 cup olive oil.

• 2 tablespoons crumbled gorgonzola.

• Salt and pepper to taste.avocadobella

Directions

1. Whisk together the vinegar, mustard, honey, and garlic.

2. Slowly whisk in the olive oil.

3. Stir in the gorgonzola, then season with salt and pepper.

4. In a large bowl, toss the romaine, arugula, and cabbage with some dressing.

5. Top with turkey, avocado, tomatoes, cucumber, pickled onion, corn, and almonds.

6. Finish with a little more dressing and black pepper

Pasta Salad with Einkorn Wheat

 

Einkorn Fusilli Pasta Salad

Ingredients

• 2 Cups Dry Einkorn Fusilli
• 1 tsp Extra Virgin Olive Oil
• 1/4 Cup Mayo
• 1/4 Cup Greek Yogurt
• 2 Tbsp Lemon juice
• 1/2 tsp Salt
• 1/4 tsp Garlic Powder
• 3 Tbsp Fresh chopped Parsley
• 1/2 Cup Diced bell pepper
• 1/2 Cup Diced Cucumber

Instructions

• Cook pasta in salted water according to package instructions. Once cooked, strain off the cooking water and rinse with cold water. Let the past cool in the strainer while prepping the other ingredients.
• In a large mixing bowl, make the sauce by whisking together the mayo, yogurt, olive oil, salt, chopped parsley and garlic powder.
• Dice the cucumber and bell pepper.
• Add vegetables and pasta to the bowl and mix until everything is coated in the sauce.
• Serve right away if needed, but it tastes best after resting for at least an hour.

Bubbles

2 pints of water
3 T. dawn professional detergent
1/2 heaping tsp guar powder
3 T. rubbing alcohol
1/2 teaspoon baking powder 

Directions

Mix the guar powder with the alcohol and stir until there are no clumps

Combine the alcohol/guar slurry with the water and mix gently for 10 minutes.  Let it sit for a bit so the guar hydrates.  Then mix again.  The water should thicken slightly, like soup or unset gelatin.  Add the baking powder and stir.  Add the Dawn Professional Detergent and stir gently, to avoid causing the mixture to foam  Dip a giant bubble wand with a fibrous string into the mixture until it is fully immersed and slowly pull the string out.  Wave the wand slowly or blow on it to create giant soap bubbles.

Lemon Cookies (Austin's favorite)

 

Easy Lemon Sugar Cookies from Mel's Kitchen Cafe

Yield: 36 cookies (2-3 dozen depending on size)

Prep Time: 20minutes mins

Cook Time: 11minutes mins

Total Time: 31minutes mins

Ingredients

Lemon Sugar:

• ⅓ cup (71 g) granulated sugar
• 2-3 teaspoons fresh lemon zest (from one large lemon)

Cookies:

• 1 cup (227 g) butter, softened to room temperature (not too soft!)
• 1 ½ cups (318 g) granulated sugar
• 1 tablespoon fresh lemon zest (from one large lemon)
• 1 large egg
• ¼ cup fresh lemon juice
• ½ teaspoon vanilla extract
• 2 ¾ cups + 2 tablespoons (409 g) all-purpose flour (see note)
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Instructions 

• For the lemon sugar, combine the sugar and zest in a bowl and rub the lemon zest into the sugar with your fingers until super fragrant and the zest and sugar are evenly and well combined. Set aside.
• Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
• In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, cream together the butter, granulated sugar and lemon zest until lightly and fluffy, 3-4 minutes. Scrape down the sides of the bowl as needed.
• Add the egg, lemon juice and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl as needed. It will look a bit curdled; that's totally fine.
• Add the flour, baking soda, baking powder and salt and mix until combined. Don't over mix - just mix until no dry streaks remain.
• Scoop the cookie dough into rounded balls (about 2 tablespoons in size; I use my #40 cookie scoop).
• Stir or crumble the lemon sugar to break up any clumps. Roll cookie dough balls in lemon sugar and place on the prepared baking sheets a couple inches apart (about 12 cookies per baking sheet).
• Bake for 9-11 minutes until slightly crackly on top (don't over bake).
• Let the cookies cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.

Notes

Flour: at my elevation (2,500) and with the added lemon juice to the recipe, the extra 2 tablespoons flour is really important. Depending on where you live (high elevation), you may need a few tablespoons more beyond that (3 cups flour total). I recommend baking one "tester" cookie first - if it flattens too much, stir in a bit more flour to the dough. 

Another Cookie Spreading Tip: if the cookies spread and flatten too much while baking, try adding more flour per the note above or increase the baking temperature to 375 degrees F or use convection bake (if you have that function on your oven – see my Instagram experiment here to come to this conclusion). Conversely, if your cookies are not spreading enough in the oven, try reducing the oven temperature to 325 degrees and/or measuring the flour with a lighter hand next time (or use a scale to weigh the ingredients).

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/easy-lemon-sugar-cookies/

Seth's Favorite Chocolate Pudding Recipe

 

Chocolate Pudding Recipe

Homemade Chocolate Pudding is ready in minutes with a few simple ingredients. It’s silky, rich, and perfect with a dollop of whipped cream and fresh berries.

CourseDessert

CuisineAmerican

Prep Time5minutes minutes

Cook Time10minutes minutes

Chill Time3hours hours

Total Time3hours hours 15minutes minutes

Servings4 servings

Calories294kcal

AuthorJohn Kanell

Equipment

• Small saucepan
• Mixing Bowls
• Plastic wrap

Ingredients

• 2¼ cups whole milk (540ml)
• ½ cup granulated sugar (100g)
• ⅓ cup unsweetened cocoa powder (33g)
• pinch of salt
• 2 large egg yolks
• 2 tablespoons cornstarch
• 2 tablespoons cold unsalted butter cubed
• 2 teaspoons vanilla extract

Instructions

• In a small saucepan, combine 2 cups (480ml) of milk, sugar, cocoa powder, and salt. Whisk until well combined. Cook over medium heat until very steam and just starting to simmer, stirring frequently.
• Meanwhile, in a large mixing bowl, whisk together the egg yolks, cornstarch, and remaining ¼ cup (60ml) of milk.
• When the chocolate milk mixture is hot, slowly whisk about a cup into the egg yolk mixture. (This tempers the eggs to keep them from scrambling.) Whisk in the remaining hot milk. Pour the mixture back into the saucepan.
• Place the saucepan back over medium heat and cook stirring constantly until the mixture bubbles. Continue cooking until thickened enough that the whisk leaves a trace when stirring in the mixture, about 3 minutes. (The temperature should also be about 170°F on an instant-read thermometer.) Remove from the heat and whisk in the butter and vanilla until melted and combined.
• Transfer the pudding to a bowl and press plastic wrap to the surface. Refrigerate until chilled, about 3 hours, or up to 4 days. Give it a good stir before dishing into serving bowls. Serve with whipped cream, if desired.

Notes

• Don't overcook the pudding. Going above 180°F can cause the pudding to turn grainy as it cools. Sarah, my Executive Editor, cross-tested this and removed her pudding from the heat at 182°F. Once it cooled, it had a grainy texture from the eggs overcooking slightly. It tasted delicious, but the texture was less ideal and not as velvety smooth.
• As the pudding sets, it becomes a little dense. I like to stir the pudding before serving to help aerate it a bit and loosen the texture slightly.
• To make chocolate shavings for the topping, run a vegetable peeler down the side of a chocolate bar.

Nutrition

Calories: 294kcal | Carbohydrates: 40g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 59mg | Potassium: 329mg | Fiber: 3g | Sugar: 32g | Vitamin A: 520IU | Calcium: 191mg | Iron: 1mg   hank You! https://preppykitchen.com/chocolate-pudding/

Choco Mallo Brownies from Julie Ewell

1/2 lb. butter
1/2 c. cocoa
2 t. vanilla
1 1/2 c. flour
1 small package mini marshmallows
2 cups sugar
4 eggs
1/4 t. salt
1 c. nuts (optional)

Cream butter, sugar, and cocoa.  Add eggs, one at a time.  Beat well after each one.  Mix in flour, salt, vanilla and nuts.  Spread in greased 9 x 13 pan.  Bake 350 degrees for 20-25 minutes.  Remove from oven and spread entire amount of marshmallows on top and return to oven for 3 minutes.  Watch carefully.  Cool.  Frost with your favorite frosting.     

and I found another recipe similar to it.  Great idea!  Thanks, Julie

Choco-Mallow Brownies

1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 cup all-purpose flour
1/2 tsp. baking powder
Pinch of salt
3 TB. of cocoa
1 tsp. vanilla extract
1/2 cup chopped pecans
2 cups miniature marshmallows
Chocolate Frosting

1. Cream butter in a mixing bowl; gradually add sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.
2. Combine flour and next 3 ingredients, stir into creamed mixture. Stir in vanilla and pecans. Spoon into a greased and floured 9" square pan. Bake at 350 for 18 to 20 minutes. Remove from oven; sprinkle with marshmallows. Cover with foil; let stand until marshmallows melt.
3. Spread Chocolate Frosting on top of warm brownies. Cool and cut into 1 1/2" squares. Yield: 3 dozen

Chocolate Frosting:
1/4 cup butter, melted
2 cups sifted powdered sugar
3 TB. cocoa
4 or 5 TB. half and half
Combine butter, sugar and cocoa in a mixing bowl. Gradually add half and half, beating at medium speed of an electric mixer until frosting reaches spreading consistency. Yield: enough for 9" pan of brownies.