Wednesday, December 8, 2010

Asian Noodle Salad

Got this recipe from People Magazine, Dec. 6, 2010 issue.

Made it for a lunch with my friends. Delicious!

Asian Noodle Salad
Serves 4-6

1/2 c. sliced almonds
8 Tbsp. sesame seeds
7 Tbsp. rice vinegar
1 tsp. salt
1 tsp. pepper
1/2 c. canola oil
1 - 16 oz. bag coleslaw mix
2 pkgs. Ramen noodles, broken up (throw seasoning away)

  1. In a skillet over medium low to medium heat, toast almonds and sesame seeds until light brown.
  2. In a small bowl, combine vineager, sugar, salt and pepper. Whisk in oil
  3. In a large bowl, combine coleslaw mix and Ramen noodles. Add contents of small bowl and mix well. Toss in the almonds and seeds just before serving.

NOTE: This isn't as good the next day as leftovers.

Saturday, October 2, 2010

Zesty Peach Barbecue Sauce to Can

Recipe courtesy of Tiffany

Zesty Peach Barbecue Sauce
12 C. Pitted, peeled & chopped Peaches
2 C. Red bell pepper chopped
2 C. Onion chopped
6 T. Garlic chopped
2 1/2 C. Honey
1 1/2 C. Apple Cider Vinegar
2 T. Worcestershire Sauce
4 tsp. Hot pepper flakes (you may add more or less depending on hotness)
4 tsp. Dry Mustard
4 tsp. Salt
3/4 C. Ultra gel (add more if you want it thicker)

Combine everything in small stockpot and bring to a boil.
Simmer for 25 minutes stirring frequently.
Ladle into jars, hot water bath or steam can for 15 minutes.
Makes 10 pints. Enjoy!!!

For both these recipes I used my food processor to chop up everything. It's very quick.

Peach Salsa to Can

This recipe comes from Tiffany

Peach Salsa
6 lrg. Onions chopped
6 Red bell peppers chopped (or any color bell pepper)
6-7 Serrano peppers (or jalapenos)
2 Bunches Cilantro chopped
8 quarts pitted, peeled & chopped Peaches
1/4 C. Salt
3 C. Apple Cider Vinegar
2 tsp. Garlic (chopped)
1 tsp. Black pepper
1/4 tsp. Oregano (ground)
1 tsp Cumin
3 tsp. Cayenne Pepper
3/4 C. Sugar (you may do more or less depending on sweetness)
1/2 C. Ultra gel (may use more if you want it thicker)

Mix everything together in large stockpot, bring to a boil.
Fill jars, hot water bath or steam can for 25 minutes.
Makes 21 pints. Enjoy!!!
(You may also eat this fresh)

Check out Tiff's canning madness here.

Thursday, September 30, 2010

Mexican Pulled Pork

Mexican Pulled Pork

3-5 lbs. pork roast
1 pint Tomatillo Green Salsa (or your favorite salsa)
1 c. brown sugar

Combine all in crockpot and cook 6 hrs. on LOW or 10 hrs. on HIGH.
Pull pork apart.
Serve in tortillas for tacos.

**Got this recipe from my cousin Tiffany.

4 Bean Salsa Soup

4 Bean Salsa Soup

1 pint each: (or a 15 oz. can) all UNDRAINED
White Beans
Black Beans
Kidney Beans
Pinto Beans
Tomatillo Green Salsa (or your favorite salsa)
Stewed tomatoes

Dump all together in a saucepan.
Serve with tortilla chips and sour cream.

**Got this recipe from my cousin Tiffany

Monday, September 13, 2010

Wisconsin Cauliflower Soup

I tasted this soup at a family campout a month or so ago and haven't been able to get it off my mind. I think they put something addictive in it. And since there isn't a Zupas relatively close to my house I had to find a recipe for it online. This one was pretty close but I'm going to make some changes next time I make it.

Yields: 9 cups or 8 first-course servings (or 4-5 hungry adults)

2 T. margarine or butter
1 medium onion, chopped
1/4 c. all-purpose flour
1/2 tsp. salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 tsp. Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

**When I make this again I'm going to use sharp cheddar (I only had medium) and do 1 1/2 cups cheddar and 1/2 cup pepper jack. The jack was a little too strong for me. And I almost always put in more cheese than recipes say so when I made this the other day I probably used 1 1/2 cups of each.

Monday, May 10, 2010

Brutti ma Buoni

Brutti ma Buoni
Translation: Ugly, But Good Cookies


  • 2 cups slivered almonds
  • whole almonds for garnish
  • 1 cup plus 2 Tbs sugar
  • 4 large egg whites at room temperature
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1/2 cup semi-sweet mini chocolate chips
  • parchment paper for baking


  • Place almonds on baking sheet, and toast for 10 to 12 minutes at 350ºF.
  • Remove the almonds from the oven and let them cool completely.
  • Reduce oven temperature to 300ºF.
  • Place the toasted almonds and sugar in a food processor with the metal blade and pulse until the almonds are coarsely chopped.
  • Place the egg whites and salt in a mixing bowl.
  • Whisk until foamy.
  • Add the vanilla and continue to whisk the egg whites until you have stiff peaks.
  • Gently fold the almond mixture and mini chips into the egg whites.
  • Line baking sheets with parchment paper.
  • Drop the batter by tablespoonfuls onto the parchment paper, leaving at least 1" between the cookie batter.
  • Top each cookie with a whole almond.
  • Bake the cookies for 25 minutes or until lightly browned.
  • Remove cookies from the oven and set aside for 2 minutes.
  • Use a spatula to remove the cookies to a wire rack to cool.

Note: To properly whisk eggs the bowl and beaters must be totally grease and oil free.When incorporating the almonds into the egg whites I like to use a spatula instead of a spoon. The thin spatula helps to prevent deflating the egg whites.

Friday, May 7, 2010

Strawberry Refrigerator Cake

Strawberry Refrigerator Cake

1 pkg Duncan Hines® Moist Deluxe® Strawberry Supreme Cake Mix
2 (10 oz) pkgs sweetened, frozen sliced strawberries, thawed

1 (3.4 oz) pkg vanilla instant pudding and pie filling
1 cup milk
2 cups frozen non-dairy whipped topping
Fresh strawberries (optional)

Baking Instructions:

Preheat oven to 350 ºF. Grease and flour 13x9-inch pan.

For cake, prepare, bake and cool according to package directions.

Poke holes 1 inch apart in top of cake using handle from wooden spoon.

Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes.

For topping:

Prepare pudding mix according to package directions using 1 cup milk. Fold whipped topping into pudding mixture. Spread over cake. Garnish with fresh strawberries (optional). Refrigerate at least 4 hours. Serves 12-16.

Sunday, March 14, 2010

Homemade Pitas

Found this recipe thru my friend Heather in Missouri.

I think she is a foodie at heart.

Click HERE for the recipe. It has pics along with to help you make them.
It sure makes me want to get some garden stuff going.