Lemon Poppyseed Cake

pic from Betty Crocker.com

Mix Lemon cake mix as directed on package and add 2 Tbs. poppyseed.
Bake as directed for bundt pan.
Drizzle either lemon or vanilla glaze/frosting over warm cake.

Yummmmmm!

Raspberry Vinaigrette Dressing

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup raspberry wine vinegar
• 1/2 cup white sugar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper

Directions

1. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

Notes:
Got this recipe from All Recipes.com
I halved the sugar and used spicy brown mustard instead of Dijon because that is what I had.
Yummy! and oh, so easy.
I just don't do Ranch on my salads if I can help it.

Cucumber Radish Salsa

Cucumber Radish Salsa



2 Cucumbers peeled and seeded and chopped
1 pkt radishes chopped

1 small onion chopped

2 Tbs. cilantro chopped (we use about 1/4 c.)
1/4 C. lime juice
1/2 tsp. salt
1/4 tsp. ground red pepper (cayenne)

I chop everything in my food processor then dump in a bowl and add the rest of the ingredients. Enjoy!

**This came from our cousin Tiffany

Notes:
I used 2 c. chopped radishes which was about half of a 16 oz. pkg.
I also used about half of a bunch of cilantro to get 1/4 c. chopped.
Instead of lime juice I used lemon juice because this is what I had on hand.

Nutella Sandwich Cookies

I adapted these from a Tasty Kitchen recipe and they are so delicious! I wish I would have taken a picture but we ate them up too fast!

For the cookies:

1 1/2 cup flour
1 tsp baking powder
1/3 cup cocoa
1/2 cup butter, softened
1 cup sugar
1 tsp vanilla
1/3 cup Nutella
1/3 cup milk
Kosher or seat salt to sprinkle on top
Nutella for center frosting

1. Stir flour, baking powder and cocoa together in a small bowl.
2. In an electric mixer beat together butter and sugar.
3. Stir in vanilla and Nutella until combined.
4. Alternately add milk and dry mixture until smooth.
5. Place mixture in refrigerator for 15 minutes.
6. Roll dough into 1 inch balls. Flatten slightly and sprinkle with Kosher or sea salt.
7. Bake at 325F for 10-12 minutes or until they just start to set. Note: these really are a lot better if they are soft and not cooked for too long. The dough doesn't have eggs so it's okay if they're undercooked a little. One batch I baked was perfect and still a little gooey. The other batch baked too long and really wasn't as tasty.
8. Let sit on baking sheet for a few minutes and then remove to cooling rack to cool completely.
9. Spread a thin layer of Nutella between two cookies for a delicious sandwich. (You could also make a Nutella butter cream and have sort of a homemade Oreo).
Enjoy!

Quinoa and Black Bean Chili

1 c. uncooked quinoa, rinsed in cold water
2 c. water

1 T. vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1 T. chili powder
1 T. ground cumin
1 (28 oz.) can crushed tomatoes
2 (19 oz.) can black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 jalapeno pepper, seeded and minced
1 T. minced chipotle peppers in adobo sauce
1 tsp. dried oregano
salt and pepper, to taste
1 c. frozen corn
1/4 c. fresh cilantro, chopped

Bring the quinoa (pronounced "keen-wa") and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15-20 minutes; set aside.

Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green pepper, red pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes. After 20 minutes stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat and stir in the cilantro to serve.

My adjustments:
I didn't add a jalapeno pepper.
I did add a little extra chipotle pepper.

This has tons of heat. I liked it but my kids did not. If I made it again I'd probably half the chili powder and cumin amounts. We put sour cream and grated cheddar cheese on top. That helped with the kick. I served it with corn bread.

Corn Bread

1 c. butter
1 1/3 c. sugar
4 eggs
2 c. buttermilk
1 c. cornmeal
3 c. flour
1 tsp. salt
1 tsp. baking soda

Melt butter and add sugar. Beat together. Add eggs and beat until well blended. Combine buttermilk and soda and stir into mixture. Add salt, cornmeal and flour and stir until just blended. Put in greased 9x13" pan. Bake at 375 degrees for 30 minutes or until it's lightly brown on top.

Grilled Cheese Sandwich

(Makes 2 sandwiches)

1 T. Dijon mustard, to taste
1 T. mayonnaise, to taste
1 tomato, sliced
1 red onion, small, thinly sliced
4 slices mild cheddar
1 can (4 oz.) whole green chilies
4 slices provolone
4 slices Rye bread
butter

Mix Dijon and mayo in a small bowl then spread a thin layer on each slice of bread. Place two slices of tomato on top of the Dijon on two pieces of bread and two slices of cheddar on the other two pieces. On top of the tomato place several slices of red onion followed by two slices of provolone. Open your can of green chilies (I used diced because I never have whole on hand) and lay one or two slices on top of the provolone. Now very carefully put a tomato half together with a cheddar half. Spread butter on the outsides of the sandwich and grill in a skillet over low heat. Cook each side for at least 5 minutes or until the cheeses are melted. Slice in half and enjoy.

I love me a good grilled cheese and this is definitely on my short list of favorites.

Originally seen HERE