Linda Schade Pattberg Jello Salad

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1 large can crushed pineapple

1 lg or 2 small packages of jello (orange, strawberry, lime, lemon)

2 c buttermilk

1 container cool whip

Bulk of Waffles and Blueberry Sauce

• Sallys Baking Addiction
  
• Makes 8-9 waffles
• 2 cups (260g) whole wheat flour (spoon & leveled)
• 3 teaspoons (1 Tbsp) baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 6 Tablespoons (85g) unsalted butter, melted and slightly cooled
• 2 Tablespoons brown sugar*
• 1 and 3/4 cup (420ml) buttermilk
• 1 teaspoon pure vanilla extract

Quadrupled x4- makes about 30waffles

        8c whole wheat flour

       12 t or 1/4c baking powder

        2 T cinnamon (original recipe said 2t, i added 2 T)

        1 t salt

        8 eggs

        1/2 c butter

        8 T or 1/2 c sugar

        6 c buttermilk

        4 t vanilla

(I added 1 c pumpkin)

1. Preheat waffle maker on medium-high heat.
2. Whisk the flour, baking powder, cinnamon, and salt together in a large bowl. Whisk the remaining ingredients in a medium bowl until combined. Pour into dry ingredients and whisk until combined and no large lumps remain.
3. Pour 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is on the smaller side) and close the lid. Cook the waffles util golden brown and crisp, 5-6 minutes. (You can keep waffles warm in a 200°F (93°C) preheated oven until all are finished!)
4. Serve warm waffles with your favorite toppings!
5. 
   

Blueberry Sauce

6 c frozen blueberries

1 and1/2 c sugar

1 c fruit juice or water

6 T lemon juice (1/4 c and 2 T) with lemon zest

6 T cornstarch

1 and 1/2t vanilla

1. In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
2. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
4. Remove from heat and gently stir in vanilla and lemon zest.

Lemon Blueberry Cake

Mel's Kitchen Cafe

Mels Kitchen Cafe

CAKE:

•  1 cup (2 sticks, 8 ounces) butter, softened to room temperature
•  1 3/4 cups (13 ounces) granulated sugar
•  1 tablespoon fresh lemon zest
•  4 large eggs (7 ounces), room temperature
•  2 teaspoons vanilla extract
•  2 1/2 cups (12.5 ounces) all-purpose flour
•  2 teaspoons baking powder
•  1/4 teaspoon baking soda
•  1/2 teaspoon salt
•  1 cup buttermilk (storebought or homemade)
•  1/2 cup fresh lemon juice (from about 3 lemons)
•  2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
•  2 tablespoons all-purpose flour

WHIPPED LEMON CREAM CHEESE FROSTING:

•  12 ounces cream cheese, softened to room temperature
•  1/2 cup (1 stick, 4 ounces) butter, softened to room temperature
•  4 1/2 cups (18 ounces) powdered sugar
•  1 to 2 teaspoons fresh lemon zest
•  1 tablespoon fresh lemon juice
•  2 tablespoons heavy cream

GARNISH:

•  Fresh lemon slices
•  Fresh blueberries

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray (see note above for pan variations). Set aside.
2. In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don't cut down the time on this step).
3. Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
5. Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
6. In another bowl, toss the blueberries with the 2 tablespoons flour (see note above). Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
7. Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
8. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
9. For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn't fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
10. When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
11. This cake, once frosted, lasts very well in the refrigerator for several days (I've made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!

NOTES

Lemons: zest the lemon(s) before juicing them (it will cut down on the number of lemons you need to use). Speaking of number of lemons, you'll need about 4-5 lemons for this recipe, plus more if you want to garnish the cake with lemon slices.

Blueberries: as stated in the ingredients list, frozen blueberries work well in this cake. The baked cake is slightly wetter around where the blueberries bake into the cake but it's not too noticeable, in my opinion. Remember not to thaw them first. I've actually noticed that the blueberries don't sink to the bottom of the cake as often with frozen blueberries - I think it's because the flour adheres to the blueberries better, helping them cling to the batter. I've never tried it but I suppose you could try just barely misting fresh blueberries with a bit of water (maybe 1/2 teaspoon max!) before tossing with the flour to help prevent sinkage. To be honest, it doesn't really bother me if the blueberries tend to gravitate toward the bottom of the cake but if you are more particular, there's an idea for you.

Frosting: Also, the frosting makes for thick layers of frosting in between the cake layers and on the top and sides. If you like a little less frosting-to-cake ratio, you could probably cut down the frosting ingredient amounts or just use less and save the rest of the frosting to spread on other goodies.

Pans: I've often spread the batter into 3 8-inch pans (with at least 2-inch sides) but find more often, I simplify and bake it in 2 9-inch layers.

Costa vida Salad Dressing

The Girl Who Ate Everything

1 1 ounce package Hidden Valley Ranch Dressing mix

1 cup yogurt

1 cup Mayo

1 large or 2 small tomatillos (they are green and by the tomatoes)

1 clove garlic , minced or 1/2t of garlic powder

1 bunch cilantro , chopped

1 lime juiced or 1 t lime juice

salt and pepper

I didn't add (1/2 to 1 small jalapeno , seeds removed) or green chilies

11/13/23

One time all i had was----

ranch valley packet

1 c buttermilk

1 c yogurt

2 T canned diced green chilies

1 garlic clove

i lime cut up 

salt and pepper

Cornbread Muffins

A Farm Girl Dabbles

Yield: 12 muffins

INGREDIENTS:

• 1 c. cornmeal
• 1 c. all-purpose flour
• 1/2 c. sugar
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. buttermilk
• 1/2 c. butter, melted
• 2 large eggs
• 1/4c honey

DIRECTIONS:

Preheat oven to 375°.   Spray a standard muffin pan with cooking spray, or line your pan with muffin paper liners.

In a large bowl, mix the cornmeal, flour, sugar, baking soda, and salt. In another bowl, whisk together the buttermilk, butter, eggs, and honey. Add the wet ingredients to the dry ingredients and stir until just mixed.

Evenly divide the cornbread mixture into your prepared pan. Bake for 15 minutes, or until golden.

Can Serve with- Cherry Lime Jam

Yummy Jello Salad

From My Sis-In-Law

1 large can of crushed pineapple

1 large package of strawberry jello

2 cups buttermilk

1 large container of cool whip

1 or 2 bananas

Place pineapple in sauce pan. Bring to a boil - stirring, don't let it scorch.  Turn off burner and add jello. Thoroughly dissolve. Add buttermilk, stir well. Fold in half of cool whip until melted all the way in. Pour jello into 9x13 pan, sprayed with Pam. Cut banana into small pieces and mix into jello. Put in fridge over night. Spread cool whip on top and decorate with bananas, if you want.

Costa vida salad

This blog has the rice, chicken, beans, and  tomatillo dressing. Delicious!!!

Original recipe  Cooking with Mandy

Rice:
4c water
2 cloves of garlic
2t of chicken bouillon
Boil for a minute, then add 2c of brown rice, cook 40 min, then add 1-2t lime juice, 1/2c cilantro

Black Beans:
soak over nite
cook in crockpot for 3-4 hours
Then add 1-2 cloves of garlic, 1t cumin, 1/2c tomatoes/or salsa/or tomato sauce, salt, add right b4 you serve cilantro

I love to make the dressing, beans, and rice in bulk then freeze and pull out when I need it

Tomatillo Salad Dressing
From Mandy

3 fresh quartered tomatillos (or La Victoria-Mild green salsa)
juice of 1 lime
1/2 cup buttermilk
1/2 cup mayonnaise (can subsititute plain yogurt)
1/2 cup sour cream (not totally necessary)
1 pkg. ranch buttermilk dressing mix
1/2 bunch of fresh cilantro
4 green onions, cut into chunks
2 cloves garlic, crushed
1/2 tsp salt
1/4 tsp cayenne pepper
4 tsp sugar

With the lime i like to cut off the peel and cut it in half and put it in the blender.Combine all ingredients in a blender; mix well. Refrigerate for at least an hour before serving.

Serve with Costa Vida Salad or Chicken Taquitos

One blogger said instead of tomatillos you can substitute- Green Salsa, La Victoria-Mild (pictured) is completely mild, whereas Herdez is much more spicy. I prefer La Victoria, as I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce.