Maple Romaine Salad

Main Ingredients--------------------------------------------------------------------- 

Romaine lettuce- chopped and washed

Blueberries

Granny smith apple- chopped (can omit this and use strawberries, blackberries, raspeberries)

Feta Cheese- crumbled (can use bleu or gorgonzola cheese isntead)

cinnamon almonds

Maple Dressing---------------------------------------------------------------

1/4t dry mustard

2 T vinegar

1/4 c maple syrup

1 T freshly squeezed lemon Juice (i also love some lemon zest in there)

1/2t salt

pepper

1/2 c oil

optional- you can add a squeeze or two of fake maple syrup or mapeline flavoring, for more flavor.

Cinnamon Almonds--------------------------------------------------------------

1 c sugar

2 t cinnamon

1 and 1/2t vanilla

1/4c water

Combine sugar and cinnamon. Mix Almonds in skillet with cinnamon mixture. Add vanilla and water to pan. Cook on medium high heat, stirring constantly until nuts are coated and no liquid is left. usually about 7-10 minutes.

Cool

Salads and Thanksgiving Recipes

 Cindy Dixon loves to have many salads for Thanksgiving. 
She inspires me. So I want incorporate these salads into Thanksgiving and Christmas.

Cauliflower And Broccoli Salad- Valentina's Corner

1/2 pack bacon, chopped & cooked (8 oz)
3 cups raw cauliflower, small florets
3 cups raw broccoli, small florets
1/2 medium red onion, finely chopped
1 cup mild cheddar, grated
1/4 cup sunflower seeds
1/3 cup craisins (dried cranberries)

Dressing-
1 cup mayonnaise
1/3 cup granulated sugar
1/4 cup white vinegar

Instructions
Cook bacon pieces, set onto a paper towel to cool. 
Cut broccoli and cauliflower into small florets. Finely chop onion

Prepare the homemade salad dressing. Combine the mayo, sugar, and vinegar.
In a bowl add the broccoli, cauliflower, cheese, sunflower seeds, cranberries, bacon and red onion. Add dressing. Combine well and enjoy!

Cabbage Salad

A bag of cabbage salad (or shred cabbage, carrots, kale)

1 Bag of dry Ramen Crushed up (uncooked)

Slivered almonds

Dressing-

2 T vinegar

1/4c oil

2 T sugar

1 packet of Ramen Seasoning (oriental)

Romaine with Fruit and Maple Dressing

 Romaine With Fruit and Maple Dressing (zupa's copycat)

Romaine lettuce, washed and chopped

Blueberries

Granny Smith apple- chopped 

Feta Cheese crumbled

Cinnamon almonds

Maple Dressing-

-1/4t dry mustard

-2T White vinegar

-1/4c pure maple syrup

-1T lemon juice

-1/2t salt

-pepper

-1/2c oil

You can add a squeeze or two of fake maple syrup if you want stronger flavor)

-Omit the apple and use a variety of berries, strawberries, blueberries, blackberries, raspberries/

-Use bleu cheese or gorgonzola crumbles instead of feta

Easy Cinnamon Almonds-

1 c sugar

2 t cinnamon

1and 1/2t vanilla

1/4c water 

Combine sugar and cinnamon. Mix almonds in skillet with cinnamon mixture.

Add vanilla to the water and add to pan.

The Jan Ririe Collections- Tomato Pasta

Tomato Pesto Pasta

• ¼ cup slivered almonds
• 10 to 12 ounces cherry or grape tomatoes, about 2 to 3 cups
• ½ cup packed fresh basil leaves
• 1 medium garlic clove, chopped
• ½ teaspoon red wine vinegar
• Pinch of red pepper flakes
• ¾ teaspoon coarse kosher salt
• ⅓ cup extra-virgin olive oil
• 1 pound linguine or spaghetti noodles
• ½ cup freshly grated Parmesan cheese, plus more for serving (optional)
• Fresh basil for garnish, optional

Cook ModePrevent your screen from going dark

INSTRUCTIONS 

• In a large pot of salted boiling water, cook the noodles according to package directions.
• While the noodles are boiling, toast the almonds in a nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.
• In a food processor, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt. Process for 1 minute. Scrape down the sides of the bowl and process again until the mixture is mostly smooth (there will be small bits of almonds but everything else should be pretty smooth). With the food processor running, slowly pour in the olive oil and mix for 20-30 seconds. Set aside.
• Drain the noodles and return to the pot.
• Pour over the pesto sauce, add the Parmesan cheese, and toss to combine.
• Serve immediately with extra Parmesan and fresh basil, if desired.

 

Peanut Butter Bars

Six Sisters Stuff

Original recipes (SNGL- Single)  Makes 24 bars- makes half cookie sheet 

Double (DBL) makes 48

-------------------Cooked Peanut Butter Bars---------------------

DBL           SNGL

2 C           1 cup butter softened (or any mixture of different oils- coconut, nut butter- sunflower seeds, almonds, cashews, olive oil)
--------------1 cup sugar (I usually dont add this, I just add the brown sugar)
2 C           1 cup brown sugar firmly packed (could use maple syrup)
1/4c          One time I added 4 T of molasses
2 t             1 teaspoon vanilla extract
4               2 large eggs
5 C           2½ cups peanut butter divided
4 C           2 cups old fashioned oats
4 C           2 cups flour
2 t             1 teaspoon baking soda
2 t             1 teaspoon salt

Frosting

1/4 cup butter softened, plus 3 T peanut butter and 3 T coconut oil                

 (or from original recipe 1/2c butter)
¼ cup milk
2 teaspoons vanilla
4 Tablespoons cocoa powder
3 cups powdered sugar

Instructions

1- Preheat oven to 350 degrees F.
2- In a large bowl, cream together butter, sugar and brown sugar together.
Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
Add oats, flour, baking soda and salt and mix until well combined.
4- Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
5 Bake for 15 minutes and remove from oven.
6- Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
7- Then let the bars cool until peanut butter has set up.
While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
Cut into bars and serve.

6/24/23 Amy Baked the bars in a rectangular cake pan (12.7" X 8.9" X 2"), so the bars cooked for 25-30min and they are thicker, lets see if the girls like thick peanut butter bars

4/24/25 can add oat flour instead of oats, that just makes the bottom layer smoother without the oat flakes
I cooked the bars for 10 min, I wanted them to be a little softer not so crunchy.

Also there can be.......

---------NO BAKE PEANUT BUTTER OAT BARS-----------

ERIN LIVES WHOLE

Ingredients-

1 cup salted peanut butter (if not salted, add in a pinch)
1/4 cup + 1 tbsp maple syrup
3/4 cup oat flour certified gluten-free (1 cup almond flour also works here)

Topping:

1 cup chocolate chips
1/2 cup peanut butter

• 
  

In a medium bowl, mix together peanut butter, maple syrup, and oat flour until well combined.
Press mixture into an 8×8 dish.
Pour chocolate chips and remaining peanut butter into a microwave safe dish and microwave on 30 second increments until chips are melted.
Pour melted chocolate peanut butter mixture over peanut butter base.
Place in freezer for one hour, then cut and serve.
Store in fridge or freezer!

RS Fireside Salad

 Strawberry Spinach Chicken Salad (Pampered Chef)

1. Chicken- season and cook

2. Dressing- 
1 lemon
2 T white wine vinegar
1/3c sugar
1 T vegetable oil
1 t poppy seeds

Zest lemon, needs 1/2 t zest. juice lemon measuring 2 T. 

Combine and whisk the following- the zest, lemon juice, vinegar, sugar, oil, poppy seeds. Cover and refrigerate until ready to use.

3. Salad-
1 C mixed greens
1 C Spinach
1/4 c sliced strawberries
1/4c sliced apples
1/8c raisins/craisins
1/8c feta cheese
1 T slivered almonds
2 T candied pecans

Mix all the salad ingredients together and then right before you serve add the dressing.

Airbnb Granola

I went to a Airbnb in logan and lisa made these fantastic pumpkin muffins and then added the granola to the top of the muffins. The crunch of the granola was just amazing and perfect on the soft delicious muffin.

8 c oats
1 1/2 c brown sugar
1 1/2 c wheat germ
6 c coconut
2 c almonds
2 c cashews
1/2 c sunflower seeds
1/2 c pumpkin seeds
 2 c pecans
2 c hazelnuts, filberts or peanuts

Mix well in large bowl

Bring to boil-
1/2 c water
1/2c oil
1/2 c honey
1/2 c peanut butter
2 t vanilla

Add wet ingredients to dry, mix well. Spread on 2 large cookie sheets

Bake 275 for 2 hours, Mixing well every 30 min

Broccoli Salad with Bacon

• I received this recipe from a friend at a summer party, it was so crazy delicious and so simple.

8 cups chopped broccoli florets
6 ounces sharp cheddar, cut into small cubes
¼ cup diced red onion
¼ cup thinly sliced almonds
8 slices bacon, fried and crumbled
½ cup mayo
¼ cup sour cream
2 tablespoons ranch seasoning mix
1 teaspoon white distilled vinegar

DIRECTIONS

Add the broccoli, cheddar, onion, almonds, and bacon to a large mixing bowl and stir to combine.
Add the mayo, sour cream, ranch seasoning, and vinegar to a small mixing bowl and stir well.
Pour the dressing over the broccoli salad and stir well to coat.
Serve immediately.

NUTRITIONAL INFO

TOTAL FAT: 20g SATURATED FAT: 6g
TRANS FAT: 0g UNSATURATED FAT: 12g
CHOLESTEROL: 34mg SODIUM: 555mg
CARBOHYDRATES: 7g FIBER: 2g
SUGAR: 3g PROTEIN: 12g

Oriental & Asian Chicken Salad

2 Chicken breasts cooked and sliced
1/2 head sliced green cabbage, if you want add romaine lettuce, red cabbage really looks beautiful
1/2c toasted almonds (425 roast for 7-12 min)
4 green onions
shredded carrot and/or broccoli

1 pkg of ramen noodles (425 roast for 3-5min)
1/4c sunflower seeds (425 roast for 7-12 min)
Optional- lo mein noodles

Dressing-
3 T vinegar (a mixture of both rice vinegar and/or apple cider)
1/2c oil (olive oil and/or sesame oil)
1/4t pepper
1 ramen season packet
Optional- 1/2t fish sauce

1. Prepare the dressing: In a small bowl or large measuring cup- vinegar,oil, pepper and season packet. Taste and add more salt as desired
2. In a large mixing bowl, toss the romaine, red cabbage, and carrots. Arrange the chicken tenders on top. Drizzle with the dressing. Sprinkle with the chow mein noodles, almonds, and green onion. Enjoy immediately or prepare everything and keep separate until ready to serve. The dressing wilts the cabbage and ramen noodles and lettuce quick.
3. In a pan over medium heat or in oven warm up vegetable oil.  Crush the Top Ramen noodles  (without flavor packets) and cook until slightly brown. 
4. Sometimes I mix the cabbage, carrots, green onions with the dressing, let sit in fridge. Then leave out the chicken, ramen, lo mein noodles, nuts/seeds till right before serving.
5. DELICIOUS!!!

serve with Lisa Morby's Pad Thai

Mediterranean Rice and Chicken

Rice

1 chopped onion
1/2t garlic powder or garlic clove
1t oregano
1t basil
salt and pepper or seasoned salt or chicken boullion
1t turmeric
1/2t paprika
chopped almonds or cashews or sunflower seeds
1/2c lentils or black beans
2 c leftover cooked rice


Saute onion till soft, add all seasonings and saute and stir. Add chopped almonds till get toasted. Add the lentils and rice. I like to cook the rice on high, so the rice gets a little crusty on the bottom of the pan. To allow the rice to get crusty you need to allow the rice to cook for about 5 minutes before you stir it. Then stir the rice  and repeat that pattern 3 more times.

Its  delicious

I served with a salad, chicken, and a roll.


Chicken

4 boneless, skinless chicken breasts of equal size
2 tbsp minced garlic or garlic paste
Salt and pepper
1 tbsp dried oregano, divided
 olive oil
1 large lemon, juice of
1/2 cup chicken broth
1 cup finely chopped onion
1 1/2 cup small-diced tomatoes
1/4 cup sliced green olives (didnt have)
Handful of fresh parsley, stems removed, chopped
Crumbled feta cheese, optional

(I didnt have white wine)

Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken’s internal temperature should reach 165 degrees F.)
Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

We loved it!!

Crockpot hawaiian stacks

Saucy Fig

SAUCE
4 tablespoons butter (I like to use dairy free Earth balance)
1/4 cup cornstarch
32 oz chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons fresh chopped parsley
2-3 chopped green onions
2 cups shredded chicken (I like to use about half of a rotisserie chicken)

OTHER INGREDIENTS
3-4 cups cooked brown rice (type and quantity based on preference)

TOPPING IDEAS
shredded cheddar cheese
pineapple
diced tomatoes
diced bell peppers
peas
diced fresh mushrooms
chopped green onions
sliced black olives
chopped celery
black beans
shredded coconut
cashews
peanuts
sliced almonds
chow mien noodles
mandarin oranges
cubed avocados

1. Cook rice according to package instructions and set aside.
2. To make the sauce, in a medium/large saucepan melt the butter over medium heat.
3. Using a whisk, vigorously whisk the cornstarch into the butter to make a roux.
4. Continue to whisk until the cornstarch is completely incorporated into the butter.
5. Still whisking vigorously, add in the chicken broth a little at a time, incorporating with the butter/cornstarch mixture as you go. The liquid/flour mixture will be separate at first, but as you are whisking vigorously it will combine and thin out.
6. Once all of the liquid and cornstarch/butter mixture is combined and smoothly whisked, bring the sauce to a boil.
7. While bringing to a boil add the dry seasonings: garlic powder, onion powder, dried parsley, basil, oregano, salt and pepper.
8. Once the sauce has been brought to a boil, continue to boil for a few minutes, stirring regularly.  Your goal is to thicken the sauce.  If it looks too thin you can add more cornstarch but make sure to add the cornstarch to a little water first in a separate bowl so that it doesn’t clump together in the sauce.
9. Add in the shredded chicken, fresh parsley and green onions.
10. Serve over rice and top with desired toppings.

amy's notes   12/16/18 I made this but doubled all the ingredients. I put the seasonings and chicken in the crockpot on high for 4 hours, then shredded the chicken and waited till 1 hour before to thicken the sauce with the butter cornstarch mixture.