This fruit and pasta salad is one of my favorite side dishes from my childhood. It is always a crowd pleaser and is simple and easy to make. If you need a dish for a potluck or a side for a family dinner, try Pepe Salad.
Pepe is pronounced with two short E's like the e in "egg." When you go to buy it, it can be found in the grocery store's pasta section. Look for Acine de Pepe no. 44. It comes in a one pound box. The original recipe called for 1/2 lb of Pepe but I usually double the recipe and use the full box. The recipe below has been doubled and makes a enough to feed a crowd. If you are cooking for a small family, you might want to halve the recipe.
Cook and drain 1 lb of Acine de Pepe Macaroni. Wash in cold water and set aside.
Sauce
2/3 cup sugar
6 Tbsp flour
4 beaten eggs
Fruit juice from 6 cans of canned fruit (see below)
Drain and save juices of, set fruit aside
2 cans chunk or tidbit pineapple
2 cans of mandarin oranges
2 cans of fruit cocktail (I don't like the fruit cocktail so I usually add 1 extra can of mandarin oranges and 1 extra can of pineapple)
In a medium sized saucepan, mix the sugar and flour first with a whisk. This helps prevent clumps. Then add fruit juices and beaten eggs. Mix well and cook until thick over medium heat. Cool slightly and then poor over cooked macaroni in a large bowl with a lid. Add drained fruit. Mix and chill overnight.
Add 1 extra large container of cool whip (I think it's the 32 oz size). Mix thoroughly. Serve.
Regular Recipe (not doubled)
1/2 lb box of Acine de Pepe
Sauce:
1/3 cup sugar
3 Tbsp flour
2 beaten eggs
Fruit juice from canned fruit
Drain and save juices of, set fruit aside
1 can chunk or tidbit pineapple
1 can of mandarin oranges
1 can of fruit cocktail (I don't like the fruit cocktail so I use 1 can of mandarin oranges)
Add 1 small container of cool whip. Mix thoroughly. Serve.
Saturday, April 11, 2020
Bacon, Pineapple, Chicken Stir-Fry
When my parents celebrated their 40th wedding anniversary a couple of years ago, we decided to have a Hawaiian themed party. My mom has always wanted to go to Hawaii but has never been. I researched Hawaiian themed recipes and we had a fun time at our little luau. We enjoyed the recipes I found but this one we have continued to make over and over again. It is always enjoyed. It was originally posted as a kabob recipe but I have found it is much quicker and easier to make as a stir-fry and that is how we typically enjoy it now. The original recipe came from tablespoon.com.
Ingredients
2 lbs boneless, skinless chicken breasts
1 can pineapple chunks (reserve juice for sauce)
1 large red bell pepper, cut into 1 1/2 inch pieces
1 large orange bell pepper, cut into 1 1/2 inch pieces
1 large red onion, cut into 1 1/2 inch pieces
12 strips thick cut bacon
Hawaiian Sauce
1 1/2 cups pineapple juice
1 1/2 Tbsp cornstarch
1/2 cup brown sugar
2 Tbsp soy sauce
1/2 tsp salt
Instructions
Start by cooking the bacon into strips. Remove from pan and drain most of the grease. Cook the chicken until mostly done and remove from pan. Stir fry pineapple and veggies until nearly done and add the bacon and chicken back in.
On the stove, heat the Hawaiian sauce in a small saucepan until it starts to boil. Boil while stirring about 2 minutes. It should thicken. Remove from heat and serve next to the stir fry. Serve stir fry over white rice.
Kabobs: If you want to make this as a kabob recipe, just thread all of the main ingredients onto skewers and grill until done. I find they work best baked in the oven for a few minutes before finishing on the grill. Just lay skewers in the bottom of and over the sides of a roasting pan to pre-bake. This helps make sure the chicken is done before the veggies burn. Grill and then serve with the Hawaiian sauce.
Ingredients
2 lbs boneless, skinless chicken breasts
1 can pineapple chunks (reserve juice for sauce)
1 large red bell pepper, cut into 1 1/2 inch pieces
1 large orange bell pepper, cut into 1 1/2 inch pieces
1 large red onion, cut into 1 1/2 inch pieces
12 strips thick cut bacon
Hawaiian Sauce
1 1/2 cups pineapple juice
1 1/2 Tbsp cornstarch
1/2 cup brown sugar
2 Tbsp soy sauce
1/2 tsp salt
Instructions
Start by cooking the bacon into strips. Remove from pan and drain most of the grease. Cook the chicken until mostly done and remove from pan. Stir fry pineapple and veggies until nearly done and add the bacon and chicken back in.
On the stove, heat the Hawaiian sauce in a small saucepan until it starts to boil. Boil while stirring about 2 minutes. It should thicken. Remove from heat and serve next to the stir fry. Serve stir fry over white rice.
Kabobs: If you want to make this as a kabob recipe, just thread all of the main ingredients onto skewers and grill until done. I find they work best baked in the oven for a few minutes before finishing on the grill. Just lay skewers in the bottom of and over the sides of a roasting pan to pre-bake. This helps make sure the chicken is done before the veggies burn. Grill and then serve with the Hawaiian sauce.
Instant Pot Hummus
I love hummus! I go through phases where I will eat it like I can't get enough of it and then I stop and don't eat it for months. However, I decided I should learn how to make my own and I found the perfect recipe IF you have the right kitchen tools. I found the original recipe online at Littlespicejar.com. You can reference it here if you would like.
Ingredients
Garbanzo Beans
8 oz dried garbanzo beans (about 1 1/4 cup)
6 cups water
2 cloves garlic
Hummus
1/3-1/2 cup lemon juice (I use the bottled stuff)
1/2 cup tahini paste (found by the peanut butter in the grocery store)
4-5 cloves garlic
1/2 cup reserved chickpea water
1/3-1/2 cup olive oil
1 1/4 tsp kosher salt
1 tsp cumin powder
Directions
Add the beans, water and garlic to the Instant Pot. Set on manual to high pressure for 40 minutes. Allow natural release for at least 30 minutes. This allows the chickpeas to continue to cook. Reserve 1 cup of chickpea cooking water, drain the beans and set aside.
Blend
The original recipe calls for a food processor. I use my Vita-mix. Both will work.
Blend the tahini, garlic and lemon juice until it is smooth. Add half the chickpeas, 1 Tbsp of chickpea liquid and half the olive oil. Add the seasonings and remaining chickpeas and olive oil. Process until smooth. Taste and adjust if needed. If it's too thick add more chickpea liquid or lemon juice.
Refrigerate and use within a week.
If you want to make hummus more frequently, you can always cook more beans to start with and freeze the extras with some of the liquid. Dethaw a day before you want to make hummus.
Ingredients
Garbanzo Beans
8 oz dried garbanzo beans (about 1 1/4 cup)
6 cups water
2 cloves garlic
Hummus
1/3-1/2 cup lemon juice (I use the bottled stuff)
1/2 cup tahini paste (found by the peanut butter in the grocery store)
4-5 cloves garlic
1/2 cup reserved chickpea water
1/3-1/2 cup olive oil
1 1/4 tsp kosher salt
1 tsp cumin powder
Directions
Add the beans, water and garlic to the Instant Pot. Set on manual to high pressure for 40 minutes. Allow natural release for at least 30 minutes. This allows the chickpeas to continue to cook. Reserve 1 cup of chickpea cooking water, drain the beans and set aside.
Blend
The original recipe calls for a food processor. I use my Vita-mix. Both will work.
Blend the tahini, garlic and lemon juice until it is smooth. Add half the chickpeas, 1 Tbsp of chickpea liquid and half the olive oil. Add the seasonings and remaining chickpeas and olive oil. Process until smooth. Taste and adjust if needed. If it's too thick add more chickpea liquid or lemon juice.
Refrigerate and use within a week.
If you want to make hummus more frequently, you can always cook more beans to start with and freeze the extras with some of the liquid. Dethaw a day before you want to make hummus.
Santa Maria Grilled Tri-Tip
I never used to buy tri-tip because I had no idea how to cook it. I loved eating it but didn't know how to prepare it and cook it well. This is no longer the case. When I make this tri-tip recipe, my family tells me it's one of the best meals I make. They all love it and gobble it up. It's really not hard to make so if you need a little help on cooking tri-tip, try out this recipe. You won't regret it. I found the original recipe on Allrecipes.com. You can find the original recipe here: Santa Maria Grilled Tri-Tip Recipe
Ingredients
Dry Rub
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1 1/2 tsp paprika
1 tsp onion powder
1 tsp rosemary (I grind mine with a mortar and pestle before I add it in. It adds better flavor)
1/4 tsp cayenne pepper
1 beef tri-tip roast (about 2 1/2 lbs)
Marinade
1/3 cup vegetable oil
1/3 cup red wine vinegar
4 cloves crushed garlic
1/2 tsp Dijon mustard (If you don't have this, that's okay. I've made it with and without Dijon)
Stir together dry ingredients in a bowl. Coat beef on all sides with spice mixture. Put beef into a glass dish. Cover the dish with plastic wrap and refrigerate for 4 hours.
Combine marinade and add to the glass dish. Turn beef to get marinade on all sides. Uncover and let sit at room temperature for 30 minutes. I often do the dry rub and marinade at the same time. It's probably better letting the dry rub sit on the meat for 4 hours before adding the marinade but if you're short on time, you can do both steps at once.
Cooking
I have a small rotisserie machine that I typically cook the tri-tip on. I cook a 2.5-3 lb tri-tip for 30-40 minutes until the center is about 140 degrees. Let rest for at least 10 minutes before cutting.
You can also pan fry this in a cast iron skillet or grill outside. Place meat on pre-heated grill or cast iron skillet. Brush with the garlic-vinegar mixture. Cook meat 4 minutes, flip and baste. Repeat the flip and baste process every 4 minutes until beef reaches an internal temperature of about 130-140 degrees. (I find that the 130 is a little too rare for our family). Let rest for at least 10 minutes before slicing.
Enjoy!
I often double or triple the dry seasoning so I have extra on hand when I want to make a tri-tip.
Trippled Dry Rub
2 Tbsp salt
2 Tbsp pepper
2 Tbsp garlic powder
4 1/2 tsp paprika
1 Tbsp onion powder
1 Tbsp rosemary (I grind mine with a mortar and pestle before I add it in. It adds better flavor)
3/4 tsp cayenne pepper
Ingredients
Dry Rub
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1 1/2 tsp paprika
1 tsp onion powder
1 tsp rosemary (I grind mine with a mortar and pestle before I add it in. It adds better flavor)
1/4 tsp cayenne pepper
1 beef tri-tip roast (about 2 1/2 lbs)
Marinade
1/3 cup vegetable oil
1/3 cup red wine vinegar
4 cloves crushed garlic
1/2 tsp Dijon mustard (If you don't have this, that's okay. I've made it with and without Dijon)
Stir together dry ingredients in a bowl. Coat beef on all sides with spice mixture. Put beef into a glass dish. Cover the dish with plastic wrap and refrigerate for 4 hours.
Combine marinade and add to the glass dish. Turn beef to get marinade on all sides. Uncover and let sit at room temperature for 30 minutes. I often do the dry rub and marinade at the same time. It's probably better letting the dry rub sit on the meat for 4 hours before adding the marinade but if you're short on time, you can do both steps at once.
Cooking
I have a small rotisserie machine that I typically cook the tri-tip on. I cook a 2.5-3 lb tri-tip for 30-40 minutes until the center is about 140 degrees. Let rest for at least 10 minutes before cutting.
You can also pan fry this in a cast iron skillet or grill outside. Place meat on pre-heated grill or cast iron skillet. Brush with the garlic-vinegar mixture. Cook meat 4 minutes, flip and baste. Repeat the flip and baste process every 4 minutes until beef reaches an internal temperature of about 130-140 degrees. (I find that the 130 is a little too rare for our family). Let rest for at least 10 minutes before slicing.
Enjoy!
I often double or triple the dry seasoning so I have extra on hand when I want to make a tri-tip.
Trippled Dry Rub
2 Tbsp salt
2 Tbsp pepper
2 Tbsp garlic powder
4 1/2 tsp paprika
1 Tbsp onion powder
1 Tbsp rosemary (I grind mine with a mortar and pestle before I add it in. It adds better flavor)
3/4 tsp cayenne pepper
Best Ever Carrot Cake
This carrot cake was originally from a recipe somewhere online. I'm sorry, I don't have the website to give credit. If I find it, I will post the link. My mother-in-law made it and we all fell in love with it. It's the best carrot cake I've ever eaten. This carrot cake is loaded with healthy ingredients and tastes absolutely amazing! Both the cake and the frosting are not overly sweet like many cakes end up being. I'll include a few tricks and substitutions I have found that work well.
Best Ever Carrot Cake
From Grammy Terry Zachary
1 ¼ cups unsweetened applesauce (or 2 apples pureed in Vita-mix)
1 ¼ cups sugar (can also substitute coconut sugar)
3 eggs
2 cups flour
1 tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 tsp cinnamon
2 cups grated carrots (buy a bag of shredded carrots from the grocery store to save time)
1 cup coconut (I've used unsweetened or sweetened. Both will work)
1 cup nuts, chopped (I use walnuts)
1 tsp vanilla
1 cup un-drained crushed pineapple
Bake 350 degrees for 35-40 minutes for 9x13 pan
25-30 minutes for 3, 8 inch round pans. Cool.
*This cake base would make excellent muffins as well.
*This cake base would make excellent muffins as well.
Whipped Cream Cheese Frosting
1 ½ cups heavy whipping cream, whip by itself first. Remove to separate bowl.
8 oz. package cream cheese, softened
1 cup sugar, granulated
1 pinch salt
1-2 tsp vanilla
1. In a mixing bowl whip the 1-1/2 cups whipping cream until stiff peaks form. (Move out of mixer).
2. Beat together the cream cheese with sugar, salt and vanilla until smooth.
3. Using a spatula fold in the whipped cream into the cream cheese mixture.
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This frosting holds up well and doesn't melt like plain whipped cream does. It is easy to spread and can be used for carrot cake or regular cake as it doesn't have a super strong cream cheese flavor. It is really delicious!
Monday, March 30, 2020
Birthday Cake
I am pretty picky when it comes to cake. I like my cake moist and full of flavor. I typically avoid most store bought cakes because they usually don't taste that great and have a super sweet frosting that is just sweet but not flavorful. Whenever I make this cake, everyone seems to enjoy it. The best part is, it starts with a cake mix. I originally found this recipe on Allrecipes.com. It was called Too Much Chocolate Cake. I have since modified it to be vanilla as well as chocolate. Both work.
Birthday Cake (Too Much Chocolate Cake)
1 18.25 oz. package devil's food cake
1 5.9 oz package instant chocolate pudding mix
1 cup sour cream
1 cup applesauce (original recipe calls for oil but I substitute it with store bought or homemade applesauce and it works great! It doesn't matter if it has cinnamon or not. This step saves a lot of extra calories)
4 eggs
1/2 cup warm water
1-2 cups semisweet chocolate chips (optional)
Preheat oven to 350 degrees F. Mix all ingredients in a mixer until well blended. Here's some tips for getting FLAT cakes that turn out well from your pans. Grease two 8 inch cake pans with Crisco. Cut parchment paper and lay across the bottom. I just cut a rectangle and lay it in the round pans. I don't bother trimming it to fit. Just push it into the edges as best you can. Pour half of the batter in each pan. Here's a tip that helps you get flat cakes. I learned it from a baker on a TV show. Take a spatula and shape the batter into a mound in the middle of each cake pan. The center of my cake batter is about 1/2-1 inch higher than the outside edges. It looks like a mini mountain. When it bakes, the cake flattens out and I end up with very flat cakes that don't need to be trimmed. It's weird I know but it totally works!
Bake the cakes about 25-35 minutes. Make sure the center doesn't jiggle when you take it out. Set a timer for 10 minutes. After 10 minutes, run a spatula around the outside edge of the cake and then flip onto a cooling rack. Peel off the parchment paper. Since I have followed these steps, I almost always have perfect, round cakes that turn out so well and don't need to be trimmed to flatten them. I hope it works for you!
If you would prefer a vanilla or yellow cake you can use a white or yellow cake mix with vanilla pudding. Recently, I was making a cake and only had a yellow cake mix and chocolate pudding. That was all we had so we used it and it was delicious. It turned into a light chocolate cake.
* I have used this recipe with a boxed gluten free cake mix one time and it turned out excellent. I can't guarantee it will always work but I'd try it again for sure!
Frosting
There are two types of frostings that I typically use with the cake above. I either make a rich chocolate ganache or a whipped cream, cream cheese frosting. Both are delicious! I'll list the recipe for both frosting but only choose one for the cake.
Ganache Frosting
2 cups of whipping cream
2 cups of semi-sweet chocolate chips
Pour a medium container of whipping cream into a small saucepan. It should be 2 cups of whipping cream. Heat until hot but don't boil. Add two cups of semi-sweet chocolate chips and stir until melted. Reserve a couple of chocolate chips to add at the end. Cool.
I used to have problems getting my ganache to set. Sometimes it would stay runny. Make sure to use just a little less than 2 cups whipping cream or a little more than 2 cups chocolate chips. You want there to be just a little more chocolate than cream. Also, I found out there are different ways that chocolate can temper (harden). It tends to follow the crystals that are in it. So, now, I throw a hard chocolate chip or two into the ganache as it's starting to cool. I think it helps the chocolate to form the right type of crystals and thicken well. Since I started doing this, I haven't had problems with my ganache anymore.
Birthday Cake (Too Much Chocolate Cake)
1 18.25 oz. package devil's food cake
1 5.9 oz package instant chocolate pudding mix
1 cup sour cream
1 cup applesauce (original recipe calls for oil but I substitute it with store bought or homemade applesauce and it works great! It doesn't matter if it has cinnamon or not. This step saves a lot of extra calories)
4 eggs
1/2 cup warm water
1-2 cups semisweet chocolate chips (optional)
Preheat oven to 350 degrees F. Mix all ingredients in a mixer until well blended. Here's some tips for getting FLAT cakes that turn out well from your pans. Grease two 8 inch cake pans with Crisco. Cut parchment paper and lay across the bottom. I just cut a rectangle and lay it in the round pans. I don't bother trimming it to fit. Just push it into the edges as best you can. Pour half of the batter in each pan. Here's a tip that helps you get flat cakes. I learned it from a baker on a TV show. Take a spatula and shape the batter into a mound in the middle of each cake pan. The center of my cake batter is about 1/2-1 inch higher than the outside edges. It looks like a mini mountain. When it bakes, the cake flattens out and I end up with very flat cakes that don't need to be trimmed. It's weird I know but it totally works!
Bake the cakes about 25-35 minutes. Make sure the center doesn't jiggle when you take it out. Set a timer for 10 minutes. After 10 minutes, run a spatula around the outside edge of the cake and then flip onto a cooling rack. Peel off the parchment paper. Since I have followed these steps, I almost always have perfect, round cakes that turn out so well and don't need to be trimmed to flatten them. I hope it works for you!
If you would prefer a vanilla or yellow cake you can use a white or yellow cake mix with vanilla pudding. Recently, I was making a cake and only had a yellow cake mix and chocolate pudding. That was all we had so we used it and it was delicious. It turned into a light chocolate cake.
* I have used this recipe with a boxed gluten free cake mix one time and it turned out excellent. I can't guarantee it will always work but I'd try it again for sure!
Frosting
There are two types of frostings that I typically use with the cake above. I either make a rich chocolate ganache or a whipped cream, cream cheese frosting. Both are delicious! I'll list the recipe for both frosting but only choose one for the cake.
Ganache Frosting
2 cups of whipping cream
2 cups of semi-sweet chocolate chips
Pour a medium container of whipping cream into a small saucepan. It should be 2 cups of whipping cream. Heat until hot but don't boil. Add two cups of semi-sweet chocolate chips and stir until melted. Reserve a couple of chocolate chips to add at the end. Cool.
I used to have problems getting my ganache to set. Sometimes it would stay runny. Make sure to use just a little less than 2 cups whipping cream or a little more than 2 cups chocolate chips. You want there to be just a little more chocolate than cream. Also, I found out there are different ways that chocolate can temper (harden). It tends to follow the crystals that are in it. So, now, I throw a hard chocolate chip or two into the ganache as it's starting to cool. I think it helps the chocolate to form the right type of crystals and thicken well. Since I started doing this, I haven't had problems with my ganache anymore.
Whipped Cream Cheese Frosting
1 ½ cups heavy whipping cream, un-whipped
8 oz. package cream cheese, softened
1 cup sugar, granulated
1 pinch salt
1-2 tsp vanilla
1. In a bowl whip the 1-1/2 cups whipping cream until stiff peaks form. (Move out of mixer into a separate bowl).
2. In the original mixing bowl, beat together the cream cheese with sugar, salt and vanilla until smooth. Make sure the sugar isn't crystalized any longer.
3. Using a spatula fold in the whipped cream into the cream cheese mixture.
The beauty of this recipe that it's not overly sweet and it holds up well in on the cake like a regular whipped cream frosting would not. It is a white frosting so you can easily color and decorate this frosting.
Sour Cream Cake
If you want a super quick and easy cake that is super delicious, this is it. The first time I tasted this I was like, WHAT IS THAT!? It was so yummy. It doesn't look as good as it tastes. However, it tastes amazing! It takes about 10 minutes to throw this together and then has to bake for 30 minutes. It's great for a simple dessert for guests or just for the family. I got this recipe from my friend Sahara.
Sour Cream Cake
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 Tbsp cocoa powder
1 cup sugar
1 cup sour cream
1 cup cold water
2 eggs
1 tsp vanilla
Mix all ingredients in a mixer. Pour into a greased 9x13 pan. Bake for 30 minutes at 350 degrees.
Frosting Sauce (This is half of the original recipe. It is so tasty but it is more than enough!)
1 cup whipping cream
1 cup sugar
1 cube butter (1/2 cup)
Mix together in a saucepan. Bring to a boil and boil for 3-6 minutes. Remove from heat and add 2 tsp vanilla. Pour hot sauce over top of the hot cake. You can poke holes to help it sink in better if you'd like. Serve hot.
Sour Cream Cake
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 Tbsp cocoa powder
1 cup sugar
1 cup sour cream
1 cup cold water
2 eggs
1 tsp vanilla
Mix all ingredients in a mixer. Pour into a greased 9x13 pan. Bake for 30 minutes at 350 degrees.
Frosting Sauce (This is half of the original recipe. It is so tasty but it is more than enough!)
1 cup whipping cream
1 cup sugar
1 cube butter (1/2 cup)
Mix together in a saucepan. Bring to a boil and boil for 3-6 minutes. Remove from heat and add 2 tsp vanilla. Pour hot sauce over top of the hot cake. You can poke holes to help it sink in better if you'd like. Serve hot.
Bacon Jalepeno Poppers
If you are following a Keto diet, these are one of my favorite appetizers that work well with Keto. They are delicious and everyone loves them. They save well too if they don't disappear right away. Great for a party or just a snack!
Bacon Jalapeños Poppers
About 15 jalapeños
1/2 cup cream cheese
1/2 cup cheddar cheese
1 package bacon
Cut and seed about 15 jalapeños. I use my strawberry huller to scoop the seeds out. It works great!
I lay the cut jalapeños on a cookie sheet with a layer of parchment on top. Mix together the cream cheese and cheddar cheese until combined. You can microwave it briefly if needed. (10-15 seconds). Add about 1 tsp of the cheese filling to each half of jalapeño. Open package of bacon and cut bacon into 1 1/2 inch pieces. Lay 1 piece of bacon on top of each jalapeño.
Bake at 425 degrees for 25-30 minutes. The jalapeños should look soft and the bacon should start crisping up. If they aren't done, leave them in for another 10 minutes.
Bacon Jalapeños Poppers
About 15 jalapeños
1/2 cup cream cheese
1/2 cup cheddar cheese
1 package bacon
Cut and seed about 15 jalapeños. I use my strawberry huller to scoop the seeds out. It works great!
I lay the cut jalapeños on a cookie sheet with a layer of parchment on top. Mix together the cream cheese and cheddar cheese until combined. You can microwave it briefly if needed. (10-15 seconds). Add about 1 tsp of the cheese filling to each half of jalapeño. Open package of bacon and cut bacon into 1 1/2 inch pieces. Lay 1 piece of bacon on top of each jalapeño.
Bake at 425 degrees for 25-30 minutes. The jalapeños should look soft and the bacon should start crisping up. If they aren't done, leave them in for another 10 minutes.
Dill Veggie Dip
This dip is super quick and easy to make and is loaded with flavor. My friend, Beth Hykes, made it for a Bible Study and I loved the taste. It is great served with veggies but can also be served with crackers or chips.
Dill Veggie Dip
1 cup mayo
1 cup sour cream
1 tsp dill weed
1/2 tsp celery salt
2 Tablespoons dried parsley
2 Tablespoons dry onion flakes
Mix and chill at least 3 hours before serving for best flavor.
Dill Veggie Dip
1 cup mayo
1 cup sour cream
1 tsp dill weed
1/2 tsp celery salt
2 Tablespoons dried parsley
2 Tablespoons dry onion flakes
Mix and chill at least 3 hours before serving for best flavor.
Quick Brazilian Cheese Rolls
I'm not sure where I found this recipe originally. I think it may have been on Our Best Bites. These are Brazilian cheese rolls (puffs) and they are delicious! If you need a gluten free side for a meal, these are our go to! Everyone loves them and they are quick and easy to make.
Quick Brazilian Cheese Rolls
1 large egg
1/2 cup milk
1/4 cup oil (I use olive but you can use whatever you prefer)
1 cup tapioca flour (also known as tapioca starch)
1/2 tsp kosher salt
1/4 cup grated cheddar cheese
1/4 cup grated parmesan cheese
Optional: pour the batter into your pan and then sprinkle lightly with salt, cheese or herbs
Place ingredients except for cheese in blender and blend until smooth. Add cheeses and blend just a tiny bit. Pour into mini-muffin tins. Spray first with oil. Bake at 400 degrees F for 15-20 minutes. They should fall right out when they are done. I had three mini muffin pans. They stuck to one of them every time and fell out of the other two. I ended up getting rid of the pan they stuck to.
Quick Brazilian Cheese Rolls
1 large egg
1/2 cup milk
1/4 cup oil (I use olive but you can use whatever you prefer)
1 cup tapioca flour (also known as tapioca starch)
1/2 tsp kosher salt
1/4 cup grated cheddar cheese
1/4 cup grated parmesan cheese
Optional: pour the batter into your pan and then sprinkle lightly with salt, cheese or herbs
Place ingredients except for cheese in blender and blend until smooth. Add cheeses and blend just a tiny bit. Pour into mini-muffin tins. Spray first with oil. Bake at 400 degrees F for 15-20 minutes. They should fall right out when they are done. I had three mini muffin pans. They stuck to one of them every time and fell out of the other two. I ended up getting rid of the pan they stuck to.
2 Hour Turkey
I've taken a LONG 7 year hiatus from this blog but was just reminded of it today and thought I'd add some more of my favorite recipes to share and be able to find later. Enjoy!
You know how turkeys usually take hours and hours to cook? This recipe shows you how to cook a turkey in 1.5-2 hours! It's amazing.
2 Hour Turkey
Clean your oven first. Seriously. It's no fun having the smoke alarm going off when it's freezing outside! The high heat will make any spatters in your oven smoke. I usually do the oven's clean cycle the day before I cook my turkey.
Ingredients:
1 turkey
2 1/2 tsp salt
1 1/2 tsp pepper
Preheat oven to 450 degrees F.
Dry turkey then rub spices all over turkey and inside before cooking. Cook turkey for 1 1/2 to 2 hours until heated to 160 degrees. Turn turkey around halfway through the time. You'll end up with a juicy, perfectly done turkey.
You know how turkeys usually take hours and hours to cook? This recipe shows you how to cook a turkey in 1.5-2 hours! It's amazing.
2 Hour Turkey
Clean your oven first. Seriously. It's no fun having the smoke alarm going off when it's freezing outside! The high heat will make any spatters in your oven smoke. I usually do the oven's clean cycle the day before I cook my turkey.
Ingredients:
1 turkey
2 1/2 tsp salt
1 1/2 tsp pepper
Preheat oven to 450 degrees F.
Dry turkey then rub spices all over turkey and inside before cooking. Cook turkey for 1 1/2 to 2 hours until heated to 160 degrees. Turn turkey around halfway through the time. You'll end up with a juicy, perfectly done turkey.
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