Potato Salad

Ingredients:
Boil the following for 10-15 minutes:
8 russet potatoes, 1 inch cubed
6-8 eggs
1 teaspoon of salt

1. Drain water.  Put eggs in a separate container in cold water to cool off. Rinse potatoes in cool water.
2. Add the following and stir:
   1 1/2 Cups Mayonnaise
   1 Tablespoon Mustard
   1/4 cup Pickle juice
   1/2 teaspoon salt
    1 teaspoon Chicken flavoring
    couple shakes of Parsley
   1/4 cup of finely diced dill pickles
   cut up and dice the eggs

I like this pretty juicy.  The potatoes will soak up most of the juice when it sits overnight.

Sloppy Joe's

Ingredients:
Brown the following:
1 1/2 lb hamburger
1 onion
1/3 green or red pepper

Add:
1/4 C Ketchup
1 Can V8 juice
1 bay leaf
Salt and pepper to taste
3 shakes of chili powder

1. Simmer above ingredients for about 45 minutes.  Sprinkle lightly some cornstarch (for gluten free) or flour to thicken

Serves about 3-4 people.

Winter Squash Medley soup

1/2 Butternut Squash
1/2 Acorn Squash
2 sweet potatoes
2 russet potatoes
5 cups of chicken broth
1 Tablespoon of parsley
1 teaspoon Adobe Seasoning
Garnish with Cooked and crisp bacon or Ham

1. cut and cube squashes and potatoes.  Cook till tender
2. blend
3. Garnish.

Pretty simple and delightfully tasty!

Italian Sausage Vegetable Soup

1 lb Sausage (I use Jimmy Dean's gluten free sausage)
2 cups sliced carrots
2 Large baking potatoes - cut into 1/2 inch squares
2 Garlic Cloves, minced
4 cans (14 oz each) beef broth
2 cans garbanzo beans, drained
2 cans (14.5 oz) diced stewed tomatoes
3 Cups Water
1 teaspoon dried Italian Seasoning
2 bay leaves
2 cups julienne-cut zucchini (2-3 small zucchini)
1/2 cups Parmesan cheese, if desired

1. Cook sausage till no longer pink and drain
2. Combine sausage and all other ingredients (except zucchini and cheese) in a large cooker (6-8 quart); stir gently to mix.
3. Cook till vegetables are tender.
4. Add zucchini for another 15-20 min. Remove bay leaves, and add cheese, if desired.

About 220 Calories per bowl and 14g protein.  So dig in and enjoy!!

*Picture to come soon.

Best Cauliflower Ever

Cook a head cauliflower until fork tender. You can either cook it as a whole head, or in pieces -- whichever you like best.  You can use a pressure cooker for about 5 minutes or steam it for about 15 minutes.  My family likes it in little pieces because the mayonaise mixture covers it better and it's easier to eat and serve that way.

Combine:
1/4 cup mayonnaise
2 teaspoons mustard

Mix and then "frost" the cauliflower with the mayo/mustard mixture, then salt and pepper.  Top with grated cheddar cheese.  Then you can either microwave for about 2 minutes (until cheese is melted) or put it under the broiler in the oven for a little bit of a crust on the cheese.  The broiler method is best.

Summer Medley

This is one of my favorites this past summer.

* 1-2 chicken breasts - fry in a little olive oil
In a seperate pan, fry in a little olive oil:
* 2 celerly stalks - chopped
* 2 carrots - chopped
* 1-2 potatoes - chopped

Combine together; add a little seasoned salt; chop a half a head of cabbage and add; cover and let it steam for about 5 minutes. Add a little ranch and you have a summer medley! :) It's very yummy.

Chocolate Layer Caramel Bars

Crust:

1 1/2 cups gluten-free oatmeal

1/4 cup brown sugar
2 tsp corn starch
1 stick butter, cut into pieces
1 TB ice water
1 egg yolk

Toppings:

14 oz can sweetened condensed milk
1/2 cup brown sugar
6 TB butter
2 TB corn syrup
1 tsp vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease a 8 1/2-inch square metal baking pan. Blend oats in the food processor until powdery. Add brown sugar and cornstarch. Add butter and pulse until a coarse meal forms. Add ice water and egg yolk and blend just until moist clumps form. Press dough onto bottom of pan evenly. Bake 15 - 20 minutes or until golden brown. Cool completely!

Whisk together condensed milk, brown sugar, butter, corn syrup and vanilla in a saucepan over medium heat until sugar dissolves, butter melts and mixture comes to a boil. Insert a candy thermometer and boil gently until caramel is thick and temperature reaches 225 degrees F. Whisk constantly to prevent from burning. Pour caramel evenly over cooled crust and let set 15 minutes. Melt chocolate in a double boiler, stirring occasionally. Spread melted chocolate evenly over caramel layer. Refrigerate until set, at least one hour. Can be made three days ahead if covered and refrigerated.  Cut into bars and enjoy!

Homemade Strawberry Ice Cream

This is Julie's recipe and it is SO SO good!  I refuse to make ice cream with eggs in them (as many recipe's call for) -- this one has no eggs.  It is packed with flavor!

Homemade Strawberry Ice Cream

3/4 cup lemon juice
4  1/2 cups sugar
1  1/2 to 2 quarts half & half
1  1/2 cups whipping cream
3/4 tsp salt

1  1/2 TB vanilla
4 cups berries (2 pounds)

*You can add a drop or two of red food coloring (you can see the color of the ice cream is dull in this picture, that's why I got the idea for the coloring)

Chop berries in a blender to desired consistency—they will stay that consistency until you eat it.  Mix all ingredients in a large bowl with berries at the end.  Pour into ice cream maker.  Layer rock salt and ice horizontally around the bowl, ending with the rock salt on top.  It will take 30-45 minutes for a good consistency.

Summer Salad - With {to die for} Mustard Poppy Seed Dressing

This is my all-time favorite salad.  This picture shows it without the dressing, but it still makes my mouth water just looking at it.  Sandi shared this recipe with us at a family camp out a few years ago and I've been eating it ever since!  Mmmm!

{The Salad}

Baby spinach and/or romaine (I like a mixture), mandarin oranges, shredded mozzarella cheese, toasted almonds (sugar and almonds toasted in a skillet), “real” bacon pieces, and craisins.  Sandi also likes to put sliced red onions.  When I am making a large bowl of this salad I layer it so the toppings are throughout so I don't have to try to toss it.

Add dressing when ready to serve, or put on the side or salad will be soggy.

{Poppy Seed Dressing}

3/4 TB poppy seeds

1/3 cup white vinegar

3/4 cup oil

1/3 cup sugar

1 TB onion powder or minced onion

3/4 tsp salt

2 TB yellow mustard

Cook over stovetop to make sure the sugar is dissolved.  Cool in refrigerator before serving. 

Sweet & Sour Chicken

Crock Pot Instructions:
4 chicken breasts
1 bottle Kraft Original BBQ sauce
1 green pepper, chopped
1 small can pineapple chunks with juice
1 chopped onion (optional)

Cook on high for 6 hours or low for 9.  After it is all cooked shred the chicken (or not) before serving.  Serve over rice.

My sister cooked this for a large crowd so she used a big roaster and it worked really great!

Dutch Oven Instructions:
2 green peppers, cut into strips or dice
1/2 to 1 onion, cut into strips or dice
3-18 oz bottles Kraft Original BBQ sauce (54 oz total)
1 large can pineapple including juice (I used some crushed and some chunks)
12 or so chicken breasts (I cut the big ones in half)
1 TB or so of corn starch to thicken sauce

Cook with 12 coals on bottom, 10 on top for about 2 1/2 hours.  Serve over rice.

Family Note: (I did two Dutch Ovens of this when we went to Bear Lake in 2010 and it was exactly enough)

Creamy Fruit Dip

8 oz cream cheese (1/3 less fat of course!)
12 oz cool whip
1 can (14 oz) fat-free sweetened condensed milk

Mix until creamy!  Dip with your favorite fruits.

Ranch Potatoes

These potatoes are SO good and SO easy!  They make a great alternative to french fries when served with hamburgers, but could go with about anything.

You will need:
2 lbs red potatoes (or whatever kind you have, I have tried all varieties and they all work great!)
1 packet dry Ranch Dressing mix (2 to 3 TB)
2 TB vegetable oil

You could add a variety of vegetables to go with the potatoes as well.  Strips of green pepper, carrots, slices of onion would all be good with this.


Scrub potatoes clean and slice them into bite-sized pieces (leave skins on).   Put potatoes in a gallon zip lock bag with the dry Ranch Dressing mix and oil.  Shake it until potatoes are well coated.  Spray a baking sheet (with sides on it) with cooking spray.  Don't use foil, it sticks to it.  If you spray the pan first it cleans easily.


Bake at 450 for 35 minutes or so.  We leave them in until they are really toasted and a little crispy on the outside.  Sometimes I sprinkle the potatoes with a little coarse salt, just because I like coarse salt on potatoes.

Shredded Potatoes Au Gratin

I found this recipe on a blog I occasionally look at and she had found it on another site here. I'm sure many of you have had "Mormon Potatoes" aka "Funeral Potatoes". These yummy potatoes are just as easy to prepare but without the use of the processed cream soups. If you haven't tried these you should. The cream makes them taste like a cheesey scalloped potato. So now we have a gluten-free potato recipe :)

• 4 cups of frozen shredded hash browns, thawed or 1 (20 oz) bag of refrigerated shredded hash browns (like Simply Potatoes)
• 2 cups whipping cream
• 2 cups shredded cheddar cheese, divided (I like to use sharp cheddar)
• 1/4 cup sliced green onion
• 1 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 350 degrees. Spray dish with non-stick cooking spray.
2. Combine hash browns, cream, 1 1/2 cups cheddar cheese, green onion, salt and pepper in a large bowl. Mix well
3. Spoon or pour hash browns into prepared dish or dishes and sprinkle with remaining cheese. Cook according to below times until bubbly and golden.

•For (8) 1/2 cup ramekins bake 20-25 minutes
•For (4) 1 cup ramekins bake 35-45 minutes
•For 11x 7 baking dish bake 47-57 minutes

Roasted Asparagus w/lemon and Goat Cheese

1 lemon
2 lbs asparagus, trimmed
1 Tbsp olive oil
Freshly ground black pepper
1/2 Cup Vegetable or chicken broth
3 oz. soft Goat cheese, crumbled

Heat oven to 425. Spray a roasting pan or shallow baking sheet with cooking spray. Zest lemon then squeeze to get fresh lemon juice. Stir asparagus in oil, season with black pepper, add broth. Bake 20 minutes or until tender. Top with cheese, lemon peel and juice.

Pan-glazed Basil Chicken

4 oz. boneless chicken
1/2 tsp salt
1/4 tsp pepper
2 tsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp Honey
2 Tbsp Chopped fresh basil

Saute' chicken in olive oil, 5 minutes or until browned. Then add the rest of the ingredients, let simmer approx. 5 minutes, or until chicken is done.

Peach Glazed Chicken

(Weight Watchers 5 Ingredients 15 minutes)
1 tsp olive oil or coconut oil
1 lb chicken breast tenders
1 cup peach preserves or peach jam or raspberry jam
3-4 Tbsp balsamic vinegar
1 green onion, chopped
1/4 tsp pepper

Saute' chicken in oil, approximately 5 minutes each side. Remove chicken and set aside. Reduce heat to low; add preserves and remaining 3 ingredients. Cook, stirring constantly, Until preserves melt and onion is tender. Spoon preserves mixture over chicken. Can top with fresh green onions and sesame seeds.

Chicken Chili

2-4 chicken breasts, cooked and shredded or cubed ( I have also use canned chicken)
1 1/2 - 2 cans chicken broth
1 small can of Rotel tomatoes and green chilis
1 small can stewed tomatoes
1 can corn
1 15 oz can black beans
1 15 oz can kidney beans
2 tsp cumin seeds
garlic powder to taste

Mix all ingredients in a pot and cook until warm.
Serve with sour cream on top.

Sandi's Sloppy Joes

1 ½ lbs ground beef
1 onion, diced
1/3 green pepper, chopped

Combine above ingredients and brown.
Then add:

¼ cup ketchup
1 cup V8 juice
1 bay leaf
3-4 shakes chili powder
Salt and pepper to taste

Simmer for 45 minutes. If desired, thicken with a little flour stirred in (not if Dad is eating it). Remove bay leaf and serve on hamburger buns.

**(2008 reunion, 16 adults, 16 kids: I made 5.5 pounds and had a couple of servings left over) I had a bit too much liquid. Drain it a little before serving?