Christmas Fruit Salad -- Nauvoo

12 oz. bag cranberries
4 c. halved or quartered purple grapes
2 Pomjegranates, shelled
1. cup sugar
2. c. pineapple tidbits, rserve jiuce
3 apples, peeled and diced
1/2 c. chopped pecans
1 pint whipping cream, whipped, sweetened with 1/4 c. powdered sutar

Night before you are going to serve it--wash and then grind the 12 oz. bag of cranberries until finely chopped.  In bowl mix ground cranberries with sugar.  Stir well, cover and let sit in the refrigerator overnight.

Day of Serving--Take 4 cups purple grapes and wash them and cut them in half or fourths.  Peel and dice apples and place in pineapple juice until ready to mix in salad.

In a large serving bowl, add drained pineapple, pomegranate seeds, and cut grapes.  Drain cranberries of excess juice and add.  Drain apples and add.  Add pecans.  Whip cream with powdered sugar.  Fold whipped cream into salad.  Refrigerate until ready to serve.

note:  To get pomegranate seeds out of shell either submerge in a large bowl of water to remove or score membrane in a few places and cut side down in palm of your hand.  Tap pomegranate with wooden spoon over a bowl.  Seeds will fall out into the bowl.  You tube video:  "How to Properly Cut and De-seed a Pomegranate"

Crockpot Cranberry Chicken Recipe!

Author: The Frugal Girls

Prep time:  5 mins

Cook time:  3 hours 30 mins

Total time:  3 hours 35 mins

Serves: 4

 

Ingredients

• 4 Boneless Skinless Chicken Breasts, thawed
• 1 can Ocean Spray Whole Berry Cranberry Sauce {14 oz.}
• 1 pkg. Dry Onion Soup
• 8 oz. Kraft Catalina Dressing {Russian Dressing can be substituted}

Instructions

1. Cook chicken in Crockpot on HIGH for 3 hours {covered}.
2. After 3 hours, drain juices from crockpot.
3. Mix together Catalina Dressing, Cranberry Sauce and Dry Onion Soup Mix.
4. Pour mixture over chicken, and cook on HIGH for 30 more minutes {covered}, or until done.

3.4.3177

Valerie Bishopp's Pasta Chicken Salad

1 -12 oz pkg. colored or plain rotini pasta
4 or 5 cooked, boneless, cubed, skinless chicken breasts halves (more if salad is main dish)
1 20 oz. can pineapple tidbits, drained
2 c. diced crisp apple, skin on
2 c. sliced celery
1 can sliced water chestnuts (in the aisle with Chinese foods)
2 c. red seedless grapes, halved
1-16 oz. jar Marzetti's Cole Slaw dressing *refrigerated case near the produce at Walmart or HyVee
1 c. cashew halves

Cook rotini pasta to firm, but not mushy stage.  Combine all ingredients except for nuts.  Refrigerate  Serve nuts on the side.

Serves 20

Regular Potatoes and Sweet Potatoes mixed together

Recipe belonging to 2015 Television Food Network

please refer to:  http://www.foodnetwork.com/recipes/food-network-kitchens/marbled-mashed-sweet-potatoes.html#!

Ingredients

• 1 pound Yukon gold potatoes (about 3)
• 1 pound sweet potatoes (about 2)
• Kosher salt
• 6 tablespoons unsalted butter, diced
• 1/3 cup heavy cream, warmed
• 1/3 cup sour cream
• Freshly ground black pepper
• 1 tablespoon packed light brown sugar
• Pinch of cayenne pepper
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Directions

(I cooked them in separate pots)  Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potastoes and transfer to a separate bowl.

Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.

Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a banking dish.  Reheat, covered, at 350 degrees F, 15 to 20 minutes.)
Photograph by Chris Court

Recipe courtesy of Food Network Magazine

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© 2015 Television Food Network, G.P. All Rights Reserved.

Apples and Pork

Fall Recipe with apples and pork---I'm going to try!

Apples and Pork

Apple Butter (no sugar)

1.  Peel and slice about 6-8 large apples
2.  Add 1 1/2 T. cinnamon
3.  Add a little ginger
4.  Add 2 t. lemon juice
5.  Add 2 5. vanilla when you are blending it

Cook in crock pot on high for about 2 hours.  Turn to low and cook for another 10-12 hours.  Put contents in blender and add vanilla for correct consistency or use immersion blender.  Cook about 2 hours more in the crock pot.  Place in refrigerator or freeze in small portions.  Excellent on pancakes or waffles. 

Green Salad Lillie Woodros

Ingredients:
Lettuce, Green/Yellow Peppers, Onions, Frozen Green Peas, Chopped Celery

Shred 1 head lettuce in 9 x 13 dish.  Add Chopped peppers, Chopped Onions, Chopped Celery, Frozen Baby Green Peas

Mix Dressing:  1 cup mayo, 2 T. sugar, 1/4 c. grated Parmesan Cheese, 1/4 c. vegetable oil.  Spread over veggies

Top with grahted sharp cheddar cheese and crumbled bacon.

Cover and refrigerate.  (Overnight is best)

Sweet Potato Praline Lillie Woodrow

3-4 cups cooked and mashed sweet potatoes (baking is good, boiling okay too)
2 eggs
2 T. vanilla
1 c. sugar
1/2 c. milk
1/2 t. cinnamon
1/2 t. nutmeg (optional)
1/2 c. soft butter
(ADD 2-3 T. flour if seems too thin)

Mix and pour into 9 x 13 greased dish

Praline Topping

1 c. brown sugar
1 c. chopped nuts
1/2 c. flour
1/3 c. butter (melted)

Mix and sprinkle over potatoes

Bake at 350 degrees for 30-45 minutes until done in the middle

Roast with Balsamnic and Dijon

4 lbs of beef roast
3 T. Avocado Oil
2 onions, sliced
1/3 c. balsamic vinegar
2 1/2 T. Dijon mustard
Worcestershire sauce
2 cups of water
Carrots
salt and pepper

Preheat oven to 350 degrees
1.  Heat oil in a dutch oven or large pot.  Season roast with salt and papper and brown on all sides.  Remove roast from pan.
2.  Saute onions in drippings (add a little more oil if needed) until translucent.  Add balsamic vinegar and increase temperature if needed.  Cook about 4 minutes until liquid becomes syrupy and reduces.  Then add Dijon
3. Place roast on top of onions.  Pour 2 cups of water over the roast and add a little Worcestershire sauce.  Cook for about 30 minutes at 350 degrees and then reduce heat to 300 degrees and cook for 3-4 hours or until very tender.
4.  Add carrots or any other vegetables you desire and cook for about 30-60 minutes.  Add more salt and pepper.  (If you are going to be gone--just add the carrots as you turn the roast down after the first 30 minutes and cook altogether for 3-4 hours. 

Roasted Butternut Squash and Apples

2-3 lbs of butternut squash
3 apples
6 T. butter
1/4 c. brown sugar
1 t. kosher salt
1/2 t. ground black pepper

Roast at 400 degrees for about 45 minutes

Bake butternut squash for about 1/2 an hour so it is easy to peel.  Cool slightly and peel, take the seeds out and cut into squares.  Refrigerate at this point if you want to roast the squash latter.  You can also purchase cut up butternut squash at Costco. 

Melt the 6 T. butter and add brown sugar, kosher salt and pepper.  Mix with the butternut squash squares and peeled and cut up apples.  Spread them on a large cooking sheet covered with tin foil and bake.  Yummy and Healthy!

Orange Tea Cakes with Hazelnut Butter

1 cup (2 sticks) unsalted butter

2 1/4 cup granulated white sugar

4 large eggs

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sour cream or buttermilk

1 teaspoon of vanilla extract

grated zest from 1 orange

Preheat oven to 350.

1. Butter two loaf pans generously and line the bottoms with parchment paper.

2. In a mixing bowl, cream the butter and sugar until light and fluffy.

3. Add eggs, extracts, and orange zest. In a separate bowl mix together the dry ingredients.

4. Add the dry ingredients alternately with the sour cream or buttermilk to the butter and sugar mixture.

5. Mix until smooth, but do not overbeat.

6. Divide evenly between both pans. Bake at 350 for approximately 40-45 minutes or until a toothpick comes out clean.

7. Let cool and wrap in decorative paper and present with the hazelnut butter.

HAZELNUT-HONEY BUTTER

1 cup of hazelnuts

4 ounces of unsalted butter (1 stick)

1/4 cup of honey

Preheat oven to 350

Spread hazelnuts on a baking sheet and roast for 10 minutes. Transfer the nuts to a towel. Wrap them up and set aside to steam for 10 minutes. When cool, rub vigorously with the towel to remove the skins. Transfer the nuts to a food processor and finely grind them. Add the butter and honey and process to blend well. Serve with teacakes.

(Sarah)

Cream Scones

CREAM SCONES – Camie C (Sarah D)

2 c. all-purpose flour

1 T. baking powder

1/2 t. salt

1/4 c. sugar

3/4 c. mix ins (see ideas below) - I use #4 below

1 1/4 c. heavy cream, plus more for brushing

turbinado sugar for sprinkling

Combine the flour, baking powder, salt, and sugar in a bowl.  Whisk to blend well.  Add the 'mix-ins'.  Stir the dry ingredients with a rubber spatula while pouring in the cream, continuing to stir until a soft, sticky dough is formed.  Turn the dough out onto a lightly floured surface and knead briefly (8-10 times).  Pat the dough by hand into a circle 1/2 to 3/4 inches thick.  Cut the circle into 8 wedges and place the wedges and inch or so apart on an ungreased or parchment-lined baking sheet (metal cookie sheet with no sides).  Brush each scone with some cream and sprinkle generously with the raw sugar.  At this point you can freeze the wedges and bake from frozen, or you can bake at this point.  Scones are best when served warm.  Bake at 425 until golden brown and springy to the touch (otherwise they are damp in the center)--about 15 minutes.

Mix-in ideas: nuts, dried fruits, chocolate chips

1-dried tart cherries and golden raisins

2-chocolate chips

3-white chocolate chunks with quartered apricots

4-chocolate chips with dried tart cherries -  my favorite!

5-1/2 c. dried currants and zest of one orange

I hope you like them!

Becky P.s favorite Chicken Salad

Becky's Chicken Salad

2 1/2 c. diced, cooled chicken
1 c. chopped celery
1 1/4  c. sliced, seedless grapes
1/2 c. sliced almonds
2 T. chopped fresh parsley
1 t. salt
1 c. mayo
1/4 c. heavy whipping cream

1 t. curry powder

In a medium bowl, whip cream to soft peaks.

Combine all ingredients with the whipped cream.  Refrigerate

(adapted from allrecipes.com)

Orange Julius

6 oz. orange juice
1 cup milk
4 T. sugar
1 t. vanilla
10-12 Ice cubes

Blend and enjoy!

Barbecued Turkey (Eating Your Way Through the Manti Temple Pageant)

For 5 lbs. boneless turkey breast (or chicken)
1 cup oil
2 cups Seven-up
1 c. soy sauce
1/2 T. horseradish
1/2 T. garlic powder

Marinate in a plastic container with a cover.  Combine all ingredients and stir thoroughly making sure of a good mixture.  Marinate for 18 to 24 hours in refrigerator before barbecuing.  Barbecue slowly, do not overcook or burn.  Turn frequently, dipping into barbecue sauce with each turn of the meat.  Cook until meat is white when cut with a knife. 

Louisa May Alcott's Apple Slump

4 to 6 tart apples (3 cups sliced)
1/4 c. firmly packed brown sugar
1/4 t. nutmeg
1/4 t. cinnamon
1/4 t. salt
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1/2 c. sugar
1 egg (well beaten)
1/2 c. milk
1/2 c. melted butter
Pare, core, and slice the apples.  Preheat oven to 350 degrees.  Grease with butter the inside of a 1 1/2 quart baking dish.  Put into the dish the sliced apples and brown sugar, nutmeg, cinnamon, and 1/4 t. salt.  Bake apples uncovered until they are soft, about 20 minutes.  While the apples are baking, sift together into a bowl the flour, baking powder, 1/2 t. salt and sugar.  Mix into this the beaten egg, milk and melted butter.  Stir gently  Spread this mixture over the apples and continue baking--until the top is brown and crusty (abt 25 minutes)  Serve with whipped cream.  Serves 6 

from Orchard House, Concord, Massachusetts
Orchard House, 19th century home of the Alcotts was the setting for Little Women.  Today the house is a National Historic Landmark visited by people worldwide.  It's worth the time to go!

Quinoa Salad (like Flat Iron Grill's)

Arugula
Goat Cheese
Quinoa
Dried Currants
Minced  onion, cucumber, and pepper

Dressing
3-4 T. Champagne vinegar (could use Trader's Joe's)
2 T. toasted walnuts (ground)
1/2 c. olive oil
Stone ground mustard
shallots
1 T. or more lemon juice
salt and pepper

Play Dough (for hours of fun--not to eat)

PLAY DOUGH RECIPES, MODELING CLAY, AND PASTE

Play Dough
3 c. flour
1 c. salt
1 1/4 c. cold water
1 T. cooking oil
food coloring, if desired

or

2 T. alum
1 T. oil
1 c. salt
4 cups flour
2 cups cold water
food coloring, if desired

This is a dough that can be made by children.  Mixing and kneading is fun for them.  Let them do it.  Store in refrigerator after it is made.

Play Clay
Small amount
2 c. backing soda ( 1 1 lb box)
1 c. cornstarch
1 1/4 c. cold water

Large amount
3 lbs. soda
1 lb. cornstach
1 qt of water

1.  Whisk together the baking soda and cornstarch in saucepan.
2.  Mix in water and bring to boil, stirring constantly
3.  Cook a minute longer or until mixture resembles moist, mashed potatoes.
4.  Remove immediately from the heat (overcooking makes clay crumbly) and turn onto a plate
5.  Cower with a damp cloth and when cool, knead (knead as soon as it is cool enough to handle.)
6.  Store in plastic bag.

Modeling Clay

1 c. salt
1/2 c. water
1/2 c. cornstarch mixed with 1/2 c. cold water.

1.  Mix the 1 cup salt and the 1/2 cup water and simmer two minutes>
 2.  Mix the 1/4 c. cornstarch with 1/2 cup cold water.  Add the hot salt water mixture to the cornstarch mixture.
3.  Stir very hard.
4.  When cool enough, knead to bring to proper consistency for modeling.

Paste
1 t. flour
2 t. cornstarch
1/4 t. alum
3 oz. water

1.  Mix dry ingredients and add water.
2.  Cook in double boiler until it thickens
3.  Keep covered.  Makes 1/3 c.  Thin with water, if necessary.

Favorite French Dressing from Kaye Calvert

1 c. ketchup
2/3 c. vinegar
1 c. oil
1/2 c. sugar
1 med. chopped fine onion
1 whole chopped fine garlic
Juice 1/2 lemon
1 t. salt
1 t. paprika
1 t. dry mustard
pepper to taste

Put in quart jar and shake well.  Or put in blend tec and blend well.  Season 24 hours and enjoy on salad.

Egyptian-Style Lentil Soup (from the Mediterranean Vegan Kitchen by Donna Klein) from Wendy

1 small red onion (about 4 ounces) sliced into very thin rings (optional)

4 tablespoons extra-virgin olive oil

2 medium yellow onions (about 6 ounces each) coarsely chopped

5 ounces (about 2 1/2 small) carrots, coarsely chopped

1 stalk celery, coarsely chopped

2 large cloves garlic, finely chopped 

1 1/2 teaspoons cumin seeds

1 teaspoon fennel seeds

4 cups vegetable broth (use the recipe posted above, or low sodium canned) 

4 cups of water 

1/2 cups of lentils, rinsed and picked over

1 small dried hot red chili pepper, left whole, or cayenne pepper to taste (optional) 

salt and freshly ground black pepper, to taste

juice of 1/2 large lemon (about 2 tablespoons) 

lemon wedges (optional) 

 Prehead the oven to 425F (220C). Place the red onion in a pan and toss with 2 T oil. Cover the pan tightly with foil and bake for 15 min or until  soften and fragrant. (For your health, I don't recommend using foil - use a lid instead) Remove from the oven an let stand, covered, until ready to use.

Meanwhile, in a large stockpot, heat the remaining oil over medium-low heat. Add the yellow onions, carrots, celery, garlic, cumin, and fennel seeds and cook, stirring occasionally until the vegetables are tender, about 15 minutes. Add the broth, water, lentils and chili if using, season lightly with salt and pepper. Bring to the boil over medium-high heat. Immediately reduce the heat partially cover, and simmer gently for 30 minutes, stirring occasionally. 

Uncover and simmer for 15 more minutes, stirring occasionally or until the lentils are very tender and the broth is slightly thickened. Remove and discard the chili. Stir in the reserved red onion and the lemon juice. Season with additional salt and pepper as necessary. Serve hot, passing the lemon wedges separately if desired.