On our cruise they had this amazing Mustard Vinaigrette salad dressing. I had it almost every meal! Marjorie (our waitress) told me it was made with Dijon Mustard, lemon juice, salad dressing/mayonnaise, salt & pepper. So I came home and experimented a little. This is what I came up with and think it is pretty close.
Creamy Mustard Vinaigrette
1 c. miracle whip
3 T. mustard (I prefer regular mustard or 1/2 Dijon & 1/2 regular)
1/4 c. honey
1/4 c. apple cider vinegar
2 - 3 T. lemon juice
1/2 t. salt
1/4 t. pepper
1 t. paprika
Stir well. Chill. Drizzle over your favorite salad greens or use as a vegetable dip.
Sunday, February 26, 2017
Egg Muffins
Egg Muffins Makes 12
1 lb ground turkey sausage (or pork)
6 large eggs
1 cup egg whites (or 6 more eggs)
½ red pepper, diced
3 tablespoons minced onion
1 cup cheddar cheese
½ cup mozzarella cheese
Preheat oven to 350 degrees.
Brown turkey sausage over medium high until no pink remains.
Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
In a large bowl combine eggs, egg whites and salt & pepper to taste. Pour egg mixture over the sausage in each well.
Bake 22-25 minutes or until set.
Remove from muffin pan and serve warm or let cool completely and refrigerate or freeze.
To reheat from refrigerated, microwave about 30 seconds. To reheat from frozen, microwave 45-60 seconds. Note: Microwaves can vary greatly, time may need to be adjusted.
You can add whatever you like to these, broccoli, various cheeses, ham, bacon, etc.
You can also serve them on an English Muffin.
1 lb ground turkey sausage (or pork)
6 large eggs
1 cup egg whites (or 6 more eggs)
½ red pepper, diced
3 tablespoons minced onion
1 cup cheddar cheese
½ cup mozzarella cheese
Preheat oven to 350 degrees.
Brown turkey sausage over medium high until no pink remains.
Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
In a large bowl combine eggs, egg whites and salt & pepper to taste. Pour egg mixture over the sausage in each well.
Bake 22-25 minutes or until set.
Remove from muffin pan and serve warm or let cool completely and refrigerate or freeze.
To reheat from refrigerated, microwave about 30 seconds. To reheat from frozen, microwave 45-60 seconds. Note: Microwaves can vary greatly, time may need to be adjusted.
You can add whatever you like to these, broccoli, various cheeses, ham, bacon, etc.
You can also serve them on an English Muffin.
Holy Cow Cake
Holy Cow Cake
1 package Duncan Hines devils food cake mix
1 1/3 c. water
1/2 c. oil
3 eggs
8 oz. butterscotch ice cream topping (or caramel)
1 (14-ounce) can sweetened condensed milk
1 package Duncan Hines devils food cake mix
1 1/3 c. water
1/2 c. oil
3 eggs
8 oz. butterscotch ice cream topping (or caramel)
1 (14-ounce) can sweetened condensed milk
8 oz. Butterfinger candy bars, chopped
8 oz. frozen whipped topping, thawed
8 oz. cream cheese, softened
Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan.
In an electric mixer bowl add: cake mix, water, oil, and eggs. Scrape down sides of the bowl and mix on medium for 2 minutes.
Smooth batter into prepared bake pan and bake for 35 to 40 minutes. Remove cake to a cooling rack and immediately poke holes from top to bottom using a wooden spoon handle.
Combine the butterscotch topping with the condensed milk in a bowl and pour over the cake slowly so that it seeps into the holes and permeates the cake.
Crush the candy into bits and sprinkle the top of the cake with half of the bits.
With mixer on low, mix whipped topping with cream cheese until smooth. Spread on top of the cake and garnish with the remaining crushed candy bits. Cover top lightly with a sheet of waxed paper and chill for 1 hour or overnight before serving.
8 oz. frozen whipped topping, thawed
8 oz. cream cheese, softened
Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan.
In an electric mixer bowl add: cake mix, water, oil, and eggs. Scrape down sides of the bowl and mix on medium for 2 minutes.
Smooth batter into prepared bake pan and bake for 35 to 40 minutes. Remove cake to a cooling rack and immediately poke holes from top to bottom using a wooden spoon handle.
Combine the butterscotch topping with the condensed milk in a bowl and pour over the cake slowly so that it seeps into the holes and permeates the cake.
Crush the candy into bits and sprinkle the top of the cake with half of the bits.
With mixer on low, mix whipped topping with cream cheese until smooth. Spread on top of the cake and garnish with the remaining crushed candy bits. Cover top lightly with a sheet of waxed paper and chill for 1 hour or overnight before serving.
Cucumber BLT Salad
My make over of a 5 ingredient salad recipe.
Cucumber BLT Salad
1-2 cucumbers
1 chopped tomatoes
3 slices of diced bacon
1-2 tbsp. mayonnaise
⅛ tsp. garlic powder
salt
pepper
1 head lettuce, chopped or wedges
Spiral cut your cucumbers.
Add in your tomato, spices and mayo and stir.
Add crumbled bacon.
Serve over lettuce.
Cucumber BLT Salad
1-2 cucumbers
1 chopped tomatoes
3 slices of diced bacon
1-2 tbsp. mayonnaise
⅛ tsp. garlic powder
salt
pepper
1 head lettuce, chopped or wedges
Spiral cut your cucumbers.
Add in your tomato, spices and mayo and stir.
Add crumbled bacon.
Serve over lettuce.
Cucumber Salad
Cucumber Salad
5 large cucumbers, peeled and sliced very thin
1 large onion, peeled, sliced very thin, and separated into rings
3/4 cup whole milk
1/4 cup white vinegar
3/4 cup mayonnaise OR Miracle Whip
1/4 cup sugar (*omit if using Miracle Whip)
1/4 cup fresh, chopped dill OR 2 Tablespoons dry dill
salt and pepper, to taste
Mix all ingredients in a large bowl until evenly combined. Cover and refrigerate for at least two hours or until very cold. This salad will keep, covered in your refrigerator, for 5 days.
Note: If you decide to make this salad with mayonnaise, add the 1/4 cup sugar. If you use Miracle Whip, omit the sugar, or use less. Miracle Whip is much sweeter than regular mayonnaise. Or you could use sour cream.
5 large cucumbers, peeled and sliced very thin
1 large onion, peeled, sliced very thin, and separated into rings
3/4 cup whole milk
1/4 cup white vinegar
3/4 cup mayonnaise OR Miracle Whip
1/4 cup sugar (*omit if using Miracle Whip)
1/4 cup fresh, chopped dill OR 2 Tablespoons dry dill
salt and pepper, to taste
Mix all ingredients in a large bowl until evenly combined. Cover and refrigerate for at least two hours or until very cold. This salad will keep, covered in your refrigerator, for 5 days.
Note: If you decide to make this salad with mayonnaise, add the 1/4 cup sugar. If you use Miracle Whip, omit the sugar, or use less. Miracle Whip is much sweeter than regular mayonnaise. Or you could use sour cream.
Heavenly Angel Food Cake
Heavenly Angel Food Cake
2 1/2 cups sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 cups egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Lemon-Cream Cheese Frosting (See Below)
GARNISHES:
Gumdrop Rose Petals
Fresh mint leaves
1. Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.
2. Beat egg whites and cream of tartar at high speed with a heavy-duty stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)
3. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.
Note: You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.
Linda Nesloney, Rhome, Texas, Southern Living
APRIL 2008
Lemon-Cream Cheese Frosting
1 1/2 (8-oz.) packages cream cheese, softened
1/4 cup butter, softened
1/4 cup fresh lemon juice
1 (16-oz.) package powdered sugar
2 teaspoons lemon zest
Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest.
2 1/2 cups sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 cups egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Lemon-Cream Cheese Frosting (See Below)
GARNISHES:
Gumdrop Rose Petals
Fresh mint leaves
1. Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.
2. Beat egg whites and cream of tartar at high speed with a heavy-duty stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)
3. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.
Note: You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.
Linda Nesloney, Rhome, Texas, Southern Living
APRIL 2008
Lemon-Cream Cheese Frosting
1 1/2 (8-oz.) packages cream cheese, softened
1/4 cup butter, softened
1/4 cup fresh lemon juice
1 (16-oz.) package powdered sugar
2 teaspoons lemon zest
Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest.
Dutch Oven Artisan Bread
Dutch Oven No-Knead Artisan Bread
3 c. Bread Flour
2 t. Salt
1/2 t. Yeast
1-1/2 c. warm Water
In a large bowl, combine flour, salt and yeast. Add water and stir until a shaggy dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10 hours.
Preheat oven to 450ยบ. Place Dutch oven without lid into oven for 30 minutes.
While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Cover dough loosely with plastic and let rest for 30 minutes. With floured hands, place the dough into heated Dutch oven.
Cover Dutch oven and bake for 30 minutes. Remove cover and bake for 12 minutes more.
Remove loaf from Dutch oven and cool completely before slicing.
3 c. Bread Flour
2 t. Salt
1/2 t. Yeast
1-1/2 c. warm Water
In a large bowl, combine flour, salt and yeast. Add water and stir until a shaggy dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10 hours.
Preheat oven to 450ยบ. Place Dutch oven without lid into oven for 30 minutes.
While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Cover dough loosely with plastic and let rest for 30 minutes. With floured hands, place the dough into heated Dutch oven.
Cover Dutch oven and bake for 30 minutes. Remove cover and bake for 12 minutes more.
Remove loaf from Dutch oven and cool completely before slicing.
Tuesday, February 7, 2017
Chocolate Chip Oatmeal Cookies
Renae Walker shared this recipe with me. This recipe originally belonged to Margaret Vickery.
Chocolate Chip Oatmeal Cookies
Cream together:
2 c. shortening
4 t. vanilla
2 c. sugar
2 c. brown sugar
Beat in:
4 eggs
Add:
4 c. flour
4 c. oatmeal (Renae uses Old-Fashioned but either works)
1 T. baking powder
1 t. baking soda
2 t. salt
2 t. cinnamon
1 t. nutmeg
1 t. allspice
1 t. cloves
Mix well and add:
4 c. chocolate chips (1/2 of them semi sweet)
Mix well and drop on to cookie sheet.
Bake at 375 for 10 to 12 minutes.
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