Vinaigrettes....

This is a Better Homes & Gardens recipe.....it doesn't make a big batch.....but a little goes a long ways.  Very Yummy!!

Lemon Vinaigrette
1/2 c. olive oil or Canola oil
1 t. grated lemon peel
1/3 c. lemon juice
4 cloves garlic, minced or 1 t. granulated garlic
1 t. sugar
1/4 t. salt & pepper
Shake well.  Serve.

Homemade Vinaigrette
1 c. apple cider vinegar
1 c. olive oil
5 cloves garllic, minced
2 T. Dijon mustard
2 t. honey
1 t. salt
2 t. pepper
Shake well.  Chill.  Serve

Dorito Dip

Dorito Dip
16 oz. sour cream
3 T. Ranch dressing mix
3 oz. bacon bits
1 c. grated cheddar cheese
Stir together and serve with Doritos.

Homemade Mayonnaise

Got this from a friend.....LaRae Harris Wilson
http://wholeandhealthychange.com/homemade-mayonnaise
Homemade Mayonnaise

2 tablespoons honey

1 teaspoon dry mustard

1 teaspoon salt

3 tablespoons vinegar

3 eggs

1 1/2 cups olive oil

2 tablespoons lemon juice

Mix the first five ingredients well in a blender.

With the blender running on high, slowly drizzle in the oil. Blend until creamy consistency.

Add the lemon juice at the end of blending.

Store covered in the refrigerator. This will set up as it cools.

NOTE:   You can adjust ingredients to get the flavor you want. For a Miracle Whip flavor increase sweetener and vinegar a bit. For a milder mayonnaise flavor cut back on those a bit. I love it as it is!

Credit: Jean Harris (LaRae's Mom)

Mango Bacon Guacamole....

Mango-Bacon Guacamole, by Leona Patterson of San Diego, California!

 http://www.ldsliving.com/story/70712-food-dish-best-party-food-contest-winner-recipe

That’s right – our top recipe was guacamole.

 But with good reason. To modify a popular phrase, this guacamole takes the tortilla chip. Bacon just makes everything better, and the contrast of the fruity sweetness of the mango simply took it to a whole new level. Simply put, it’s the best dip you could ask for. And it’s pretty quick and easy – so you can whip it together anytime.

  

Mango-Bacon Guacamole

 1 small red onion, chopped

3 T minced cilantro

3 cloves garlic, minced

Seasoned salt, to taste

8 avocados

4 roma tomatoes, cored and seeded

6-8 slices of bacon

3 mangos, peeled (reserve juice)

Juice of 1 lime

 Pan fry or microwave bacon. When done cut into small pieces.

 Chop mangos, tomatoes, and red onion all the same size. Reserve 2-3 tablespoons of mango, tomatoes, red onion and bacon for garnish.

 Combine the onion, cilantro, and garlic. Sprinkle heavily with salt and mash with a fork into a thick paste.

 In a large bowl mash 7 avocados, keeping consistency thick and not over mashed. Gently fold into the avocados the mango, tomatoes, bacon and onion paste. Add mango juice and squeeze the lime into the mixture. Season with salt to taste.

Serve in a large bowl or molcajete garnished with the reserved sliced avocado, mango, tomatoes, red onion and bacon.

Serve with fresh tortilla chips.

Christmas Party Food......

Last night was the Gem County Garden Club Christmas Party.  Yes, we had too much great food and everyone wanted everyone else's recipe.....so, here they are.

NILLA Turtle Cookie Balls          Lacey Bayes    Bakerschocolate.com and Ziploc.com1 pkg (8 oz) Philadelphia cream cheese – softened
70 Nilla wafers – finely crushed (about 2-1/3 cups)
3 Tablespoons caramel ice cream topping
2 pkgs (8 squares) Baker’s Semi-Sweet Chocolate – melted
¼ cup chopped Planters pecansMix first 3 ingredients until well blended. Shape into 42 (1-inch) balls – FREEZE 10 minutes. Dip balls into melted chocolate, place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts. Refrigerate 1 hour or until firm. 

HINTS FROM LACEY – reduced-fat cream cheese is just as delightful, white chocolate/vanilla bark is a nice substitution. Use a plastic fork with the middle tines broken out to dip balls in chocolate – makes for nicer-looking end product.  

BEER BREAD
JoAn Rice – Bread in a hurry!!!!3 cups of all purpose flour (I use whole wheat)
4-1/2 teaspoons baking powder
1/3 cup – or less of sugar
½ teaspoon salt – you can use less
1 12-ounce can/bottle of beer – Jan uses Miller Genuine Draft

Heat oven to 350 degrees F. Mix all dry ingredients together in a medium sized bowl – add beer – stir (the smoother the mix, the less dense the bread. Pour mixture into buttered loaf pan and bake 45 minutes – remove bread from over and brush with butter. You can also sprinkle sesame seeds, etc. on it at this time. Return to oven and bake for 15 more minutes – Remove to rack to cool. JoAn has also deleted ½ cup of all purpose flour and added ½ cup flax seed – Very FORGIVING recipe. ENJOY!!! – Jan Irving & JoAn

KIM BAUER’S TRASH MIX – GREAT SNACK1 box corn chex 1 bag pretzel stix or your choice
1 box white cheddar cheesets – or -- 
1 bag butter crackers Nuts if wantedPlace these ingredients in a 13 gallon trash bag – mix gently.
Coating – 
2 cups canola oil 2 pkgs dried ranch dressing
Crushed red pepper (to taste) 
½-1 tsp garlic/pepper seasoningMix this coating together and pour into trash bag of “chex” mix – rotate bag every hour to distribute seasonings. Eat – Enjoy (from my sis -- Sharon Bauer)

OVEN CARAMEL POPCORN  (Jan Irving) 

Recipe from Marilyn Riffie/Christmas Sharing note/2010 – wonderful corn

5 quarts popped corn                              2 cups brown sugar

1 cup butter                                           ½ cup corn syrup (I use light)

1 teaspoon salt                                      ½ teaspoon baking soda

Pour the popped corn into a large roasting pan.  Combine sugar, butter, syrup and salt in a heavy saucepan and boil 5 minutes – stir constantly to avoid burning.  Remove from heat and add the baking soda, stir.  Pour syrup mixture onto popped corn and stir till corn is coated well.  Bake at 250 degrees for 1 hour (I stirred mine every 20 minutes).  Spread baked caramel corn on waxed paper-covered cookie sheet and carefully break into serving pieces as it cools.  Store in tightly sealed container. 

50 Second Hot Fudge....and more

Gotta try this.....this holiday season....love the fast versions of old time recipes!!

Chocolate Candy Cane Dessert Shooters
1 batch 50-second Hot Fudge**recipe below

8 mini candy canes, crushed
6 brownie bites, crumbled
1 cup heavy whipping cream
1/4 cup sugar
2 tablespoons cocoa
1 teaspoon pure vanilla
Using an electric mixer, beat the whipping cream until soft peaks form. Slowly add the sugar, cocoa and vanilla. Whip until the cream holds its shape (but be careful not to overbeat the cream, else you’ll have butter on your hands!). Spoon into an icing bag with a large star tip on top (or, if you don’t have an icing bag, you can just spoon the cream atop the shooters).

Spoon a small amount of warm fudge sauce in the bottom of each shot glass. Sprinkle a layer of crushed candy canes on top. Fill 3/4 of the glass with brownie bite crumbles. Pipe the chocolate cream on top of the glass. Sprinkle with crushed candy canes. Serve immediately, or refrigerate until ready to serve.

50 Second Hot Fudge**
1 (14 oz.) can sweetened condensed milk
2 squares unsweetened chocolate

In a medium, microwave-safe bowl, place the chocolate squares and microwave them for 35-40 seconds, just enough to soften. Pour the sweetened condensed milk over the chocolate, then return to the microwave for 50-60 seconds. Remove and stir until the chocolate is fully melted and a thick hot fudge sauce forms.

recipe and photo via babble.com

Whipped Maple Sweet Potatoes

Did you know that we don't have Yams here?  They are all sweet potatoes even if they are different shades and shapes.  But they are yummy.....  here's a recipe to try.

http://www.marthastewart.com/331745/maple-whipped-sweet-potatoes

Whipped Maple Sweet Potatoes

• 4 pounds sweet potatoes (about 7 medium)
• 4 tablespoons unsalted butter, melted
• 1/4 cup pure maple syrup
• Coarse salt and ground pepper
• Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet. Bake until very tender when pierced with a knife, 1 hour. When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor. Add butter and syrup; process until smooth. Season with salt and pepper. Serve warm.