Easy Honey Glazed Vegetables

 

Eat your vegetables so you can grow big and strong...

This is an easy and delicious way to use up those leftover garden veggies (Or storebought...you know the ones you keep meaning to use, but they look at you all pathetic every time you open the fridge).

This recipe has you almost doing a blanch on the vegetables first to tender them up so you arent hovering over the frying pan all night waiting for them to cook down. The longest part is waiting for the water to boil!!

YOUWILL NEED:

4 or 5 Carrots- peeled and quartered

1/2 pound of Asparagus, trimmed and woody ends discarded

2 cups Sugar Snap Peas, washed.

3 TBSP Butter

4 TBSP Honey

1.5 TBSP white Balsamic vinegar

salt and pepper

IN a large pot of salted boiling water, boil carrots 3 minutes.  Then add asparagus and snap peas, boiling for 1 more minute.   Remove from heat and drain well.

IN a large nonstick skillet, melt butter over medium heat. Stir in honey and vinegar until combined well. Add vegetables and season with salt and pepper.  toss and make sure everything is coated well. Let cook about 2 minutes.  Reduce heat to low and let simmer another minute.

Transfer to serving bowl and ENJOY!!

National Punch Day- With Recipes!

 ahhhh punch.  Growing up Latter Day Saint (Mormon), I can claim with certainty, that no one has had more punch than I have.  Every function.  Every party. Every reception.  Punch.  And now there is a holiday to celebrate it!!   Mormons are notorious for their punch. Legit.

PINEAPPLE ORANGE PUNCH

• 2 CUPS PINEAPPLE JUICE
• 2 CUPS ORANGE JUICE
• 3 TBSP KEY LIME JUICE

refrigerate to chill.  Before serving add

• 2 cups lemon lime soda
• fresh orange, lime and pineapple slices.

PINK SHERBET MORMON PUNCH (This makes a HUGE amount)

I dont recommend making this too far in advance. You want the liquids to still be cold but not flat from sitting out.

• 2 liter sprite
• 2 liter club soda or sparkling water
• (ONE)12oz  can fruit punch, mostly thawed
• (TWO) 12oz cans  frozen lemonade, mostly thawed
• Frozen raspberries or strawberries
• strawberry or raspberry sherbet

Prescoop sherbet into about 12-15 balls and keep in freezer (You will add this right before serving)

In your punch bowl combine your mostly thawed frozen cans with your 2 liter of sprite.

Stir. Add up to half of the club soda or sparkling water and taste to see how sweet it is.  If it is too sweet, add more water. Remember you will be adding sherbet to this mix, so you dont want to too terribly sweet.

You can add frozen strawberries or raspberries as well at this point.  Right before serving, add your scoops of sherbet. 

NOTE: This can be made with orange juice and orange sherbet, lemonade and lime sherbet,  rainbow sherbet. The combinations are endless!

EASY PEASY SPARKLING PUNCH

• 2 Liter bottle FRESCA soda.  If you dont have fresca, you can substitute Sierra Mist and add a little pink grapefruit juice for bitterness
• 1 can frozen white grape juice concentrate
• orange slices and raspberries for garnish

Combine and serve. VOILA. A perfect and delicious bright and cheeerful punch!!

Need some more ideas for easy punch recipes?  Over at Taste of Home they have a post with a collection of 35 different punch ideas!

Enjoy!!

Easy Guacamole

 September 16th is National Guacamole Day....who knew?  (Now you do!)

I remember when I was a kid I HATED guacamole (Or thought I did, I refused to eat it because I just KNEW that anything that looked like a wad of snot had to be terrible).  We would go to mexican restaurants and I would always say No Guacamole. 

Fast Forward years later when I actually tried avocado and realized just how much I missed out on for all those years!  I am OBSESSED with it.  When we go out to eat I will order tableside guac. I order extra guac on the side, Guac to me is like Franks Red Hot..."I put that sh** on everything.

Of course the #1 ingredient is Avocado.    The best avocados for Guacamole are the little HASS avocados.  The really big ones from florida are tasty to eat on their own, but are full of water, which makes for a less tasty guac.  So find a little hass that isnt hard as a rock, the skins are a little darker, and has a soft touch when pressed(not stick your finger through soft, but yields under pressure soft) Do the squeeze test in several places to determine ripeness.

WHAT YOU NEED:

2-3 ripe Hass Avocados

1/2 sweet onion , diced small

2 roma tomato , diced small

fresh cilantro, small handful chopped

jalapeno, chopped small

garlic, 1-2 cloves chopped 

lime juice  

salt, pepper 

cayenne pepper (or see optional)

OPTIONAL : Tajin  Clasico seasoning  (I have found this adds a nice kick without being all cayenne peppery  and LOVE IT in my guac.)

DIRECTIONS:

Remove flesh from avocados and discard pit and skins mash lightly with fork or potato masher, sprinkle with lime juice so avocado doesnt turn brown as quickly. mix.

add onion, tomato, jalapeno,  garlic, and cilantro.. fold in and mix to distribute evenly.

add salt and pepper to taste. Add cayenne or Tajin Clasico.

can be eaten immediately, but like anything tastes better after flavors have had time to meld and really get to know each other.

cover with saran wrap directly on top of guac to keep all air out. refrigerate leftovers.

enjoy!!

 

Recipe 48: SPECTACULAR FROZEN CORN (side, vegetables)

This is a fantastic freezer recipe.  This is a great one to  make when corn goes on sale. 
3 ingredients, lasts for a year in your freezer, and the other two ingredients are butter and cream...how can this be bad??

SOURCE: This recipe comes from my Aunt Sue(one of the greatest southern cooks ever!)

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36 ears of corn
1 lb BUTTER (dont go all healthy and margarine-y on me here)
1 pint half and half cream

Shuck the corn and remove the silks. 

Wash corn and cut the corn off the cob  into a large pan. 

 Add butter and half and half. Bake at 325 degrees for 1 hour, stirring occasionally.

remove from oven.
Cool by placing pan in ice water.
when cool, package and freeze as quickly as possible. Do not put more than 4 cups into one bag.
to serve, heat through adding salt and pepper to taste.

makes approx 12 cups and will keep in the freezer for 1 year.

Recipe 47: GREAT GUACAMOLE (appetizer)

Holy Guacamole, do I love avacados! one of my favorite ways to eat Avocados is in Guacamole. Hubby doesnt like it, which is fine...more for me!

SOURCE: This recipe comes from the Relief Society cookbook.  This guaqc is great. The secret, believe it or not, is Mayo.


RECIPE

3 avocados
1/4 cup finely chopped red onion
1/4 cp finely chopped green pepper
1/4 cup finely chopped fresh cilantro
1 small roma tomato, seeded and chopped.
1 TBSP Lime Juice
1/2 tsp garlic powder
1/2 to 1 TBSP  Mayonnaise. (to taste)
Salt and Pepper to taste.

mash avocados and stir in salt, pepper, garlic, lime juice and mayo.
add chopped pepper, onion and cilantro.
serve immediately.
when storing leftovers place saran wrap DIRECTLY ON THE GUAC.   dont just cover the bowl, actually gt that wrap down directly onto your dip to keep it from oxidizing and turning brown.

for a spicier guac, add chopped jalapenos or crushed red pepper flakes.

Recipe 46: NEVER FAIL NOODLES (Side dish)

This is my aunt Marys recipe. She is a great cook. Her second husband, Uncle Phil, was a jovial Italian man with a love of people and food. Her recipes to me always seem to reflect his spirit. Uncle Phil passed away a few years ago, so this is in memory of him.  Love and Miss you Uncle Phil!

NEVER FAIL NOODLES

1cup flour

1/2 tsp salt

1/4 tsp baking powder

1 egg

1/4 tsp butter

2 1/2 tsp milk

In a bowl, place flour and make a well.  Drop remaining ingredients into the well.  Mix with a fork to form a ball.  Roll out on a floured surface until very thin.  Let set for 20 minutes.  Cut as desired.

You can then use these noodles as you would any fresh pasta noodle. Typically you boil it in salted water for just a few minutes until al dente. (since it is fresh and not hard, dont overboil or you will have mush)

I use these for chicken and dumplings, chicken noodle soup, pasta, lasagna. You can do just about anything with these basic noodles. 

Recipe 43: Chicken or Turkey Puffs (Main Course, Chicken)

This is a great recipe my mom has been making for years now.  Super simple, delicious, and even the kids like it.  I LOVE making these after Thanksgiving and using up leftover turkey instead of chicken.  Cream Cheese, Turkey and Crescent rolls...what could be better??





THE RECIPE

2 cups cooked chicken or turkey, chopped
2 TBSP milk
3 oz cream cheese, softened
1 TBSP chopped onion
salt and pepepr to taste

Mix everything together.

Open your can of refrigerated crescent rolls(eek, I HATE doing this it always scares the crap out of me.) and separate into 4 rectangles.
(You will not separate into triangles, you will leave in groups of 2 triangles to make rectangles...Geometry class anyone?)

Put 1/4 cup of mixture into the middle of each rectangle.  Pull up all four corners to the center.
Brush tops with melted butter(optional) and sprinkle with crushed croutons(again, optional)

Bake at 350 for about 20-25 minutes, until the crescent rolls are nice and golden brown.

Recipe 42: CHEESY POTATO SOUP (soup/stew)

This Soup comes from my cousin Bretts wife, Pam.
She always brings good old boy food to the reunion.
For those cheese snobs, who claim Velveeta is not a cheese and therefore will not try it... YOU DONT KNOW WHAT YOU ARE MISSING!  The Velveeta makes this soup creamy, velvety and cheesy.  Granted it ISNT real cheese, but you have to trust me that it makes this soup awfully tasty.




THE RECIPE

2 cups potatoes, diced
1/2 tsp salt
5 cups water
dash pepper
1/2 cup celery chopped
3 cubes chicken bouillon
2 TBSP flour
1 1/2 cups milk
1/2 cup carrots, chopped
1/2 lb velveeta cheese, cut into chunks
1/4 cup onions chopped
1 tsp parsley

combine water, potatoes, celery, carrots, onions, parsley, salt, pepper and bouillon.
Bring to a boil.
Mix flour and milk together and add to boiling ingredients. Stir frequently. turn heat to low and add cheese.
Let cheese melt on low heat, stirring occasionally.
Serve hot with rolls.

Recipe 38: MEXICAN CORNBREAD (Bread/Rolls)

This recipe comes from the Broadway Family cookbook.  Now considering we are southern, I dont know how truly mexican it is.  Southerners call anything with peppers in it "Mexican". So this is the 'Southern version of Mexican cornbread".



THE RECIPE
1 cup SELF RISING corn meal
1/2 cup self rising flour
1 tsp salt
1/2 tsp baking soda
3 tsp baking powder
1 cup yellow cream style corn
1/3 cup vegetable oil
2 eggs
1/2 cup milk
1/2 cup chopped onion
1 hot pepper, chopped
3/4 cup grated cheddar cheese

mix everything together.  Pour into a greased pan and bake at 350 for 45 minutes.

I KNOW we are using self rising cornmeal AND self rising. flour...AND we are adding soda and powder...I dont ask why, maybe the rising needs a little extra boost. All I know is it works and is delicious.

Recipe 31: SAUSAGE BALLS (Appetizer/Party Food)

Aunt Bert to the rescue again.  These make FANTASTIC party appetizers. Just serve a plate of these with some toothpicks and let your guests go to town.

3 ingredients. Yep. THREE. Thats it.
so delicious, it just isnt right.







THE RECIPE:

1 lb hot sausage (I use Jimmy Dean Hot Pork Sausage)
2 cups shredded sharp cheddar cheese
3 cups bisquick.

Let sausage stand at room temperature for 1 hour before using.  This will soften it up and make it easy to mix.
Mix together Sausage and Cheese with your hands.  Add bisquick a little at a time and continue mixing with hands until you reach a good consistency.
Roll with hands into 1 inch balls. Place on lightly greased baking sheets and bake 20-25 minutes at 325 degrees..

Recipe 29: POPPYSEED CAKE (Dessert)

SOURCE:  This is one of my moms oldies but goodies recipes.  She has been making this since before I was born.  It is their "go-to" dessert for family reunions, church functions, house warming etc. One time when peter was in the hospital my dad made this cake and gave it to the nurses. Those ladies (and one Mr Mike) polished off that bad boy and raved about it for weeks afterwards.
this is one of my moms most requested recipes from friends and family. She submitted it for our family cookbook and that page is well worn!!

The best part: no frosting necessary. It has a great flavor and is really easy.






THE RECIPE:

Mix together:  1 box yellow cake mix
                       1 small box instant vanilla pudding

to this add:       4 eggs, one at a time, beating well after each addition
                        1 tsp Almond Extract
                         1 cup Hot water
                         2 TBSP Poppy Seeds

pour into well greased Bundt Pan.  Bake at 350 degrees for 45 minutes.
cool and remove from pan. Sprinkle with powdered sugar if desired (Good without it too!)

recipe 28: FIESTA BLACK BEAN SALAD(sides, beans, salad)

SOURCE:  Another great recipe from my friend Christine. She always brings the most delicious salads and soups to potlucks. This is so flavorful and delicious, and SO HEALTHY too.   I LOVE this recipe and have a huge star next to it in THE BINDER.  This is a really versatile recipe as well.  It can be eaten alone as a side dish/salad. It can be eaten as a salsa. It can be used as a dip. 

THE RECIPE:

in a small bowl whisk together the following:

2 TBSP Balsamic Vinegar

1 TBSP Olive Oil

3 Cloves Minced Garlic (3 tsp pre chopped)

1/2 tsp ground cumin

This is your dressing.

In a larger serving bowl combine:

2 can corn, drained well

2 cans black beans, drained and rinsed

1 small green bell pepper, diced small

1 small red bell pepper, diced small

3 TBSP Snipped Cilantro (or about 1 TBSP dried Cilantro)

salt and pepper to taste

Pour your dressing over the bean mixture and toss gently to coat evenly.

Chill for at least an hour.

serve alone or with chips or tortillas.

Recipe 25: CREPES (breakfast or dessert)

SOURCE:  I LOVE Crepes. Absolutely love them.  So light and airy and eggy. Crepes are really one of those versatile things. They can be savory. They can be sweet.
When I lived in France for study abroad in College, I became ADDICTED to crepes.  There was this little crepes vendor in the underground tunnel of the roundabout in the main part of town.  Crepes a go go.  They were the most delicious things I have ever eaten in my entire life. Made fresh to order.
I came home and was determined to master the crepe.
Fillings are a personal choice.  I love anything sweet, as I have an insatiable sweet tooth. So pull out your crepe pan (or a small sautee pan if needed) and get ready to master those crepes!

BASIC CREPE RECIPE:

1 cup all purpose flour
1/2 cup water
1/2 cup milk
1/4 tsp vanilla
2 eggs
1/4 tsp salt
2 TBSP butter, melted.

In a bowl with an electric hand mixer beat the eggs, water, vanilla and milk. Gradually sift in flour, and salt, blending until all incorporated.
Gently fold in melted butter.

Lightly oil a sautee or crepe pan over medium heat.
ladle about 1/4 cup batter into the pan and tilt in circular motion  to coat the pan evenly.

cook about 2 minutes and flip over for another 30 seconds or so to finish cooking the other side.
Fill with desired fillings, roll and serve.


sweet Filling suggestions:  Cherry pie filling, apple pie filling, blackberry pie filling, pudding, nutella, peanut butter and jelly,  cream cheese and powdered cheese fluff

savory fillings suggestions:  cheese, sausage, ground beef, potatoes, onions, mushrooms, tomatoes

Recipe 21: BEST POTATO SALAD (side dish, picnic foods, potatoes)

This is my moms potato salad recipe. I am generally not a  huge fan of potato salad. Many times it is too mayonnaise-y, or too much celery(blech), or not enough mustard. Potato salad is funny. It has to be just right.  When my mom makes this everybody chows down. It is so good! This uses Miracle Whip instead of mayo, and it makes a huge difference.  I make this for cook outs, pot lucks, picnics, functions, parties...anything. It is just really really good.

 My mom says she just kind of makes it "by sight", but watching her and making it myself, this is the general recipe. You can add or detract according to your taste.

THE RECIPE:

10-12 potatoes; peeled, quartered and boiled until tender

6 hard boiled eggs; peeled and chopped

3 stalks celery, chopped small

1/2 yellow onion, chopped fine

6 sweet gherkin pickles, chopped small

After the potatoes are drained and cooled, cut them into various bite sized pieces and place in a large bowl.

GENTLY mix in chopped eggs, celery, onion and pickles.

In a bowl mix together:

1 1/4 cup Miracle Whip(more or less according to taste)

1 TBSP sugar

3 Medium Squirts Yellow Mustard (you can adjust to taste)

Gently mix this with the potatoes until evenly coated.

Salt and Pepper to taste.

Cover and refrigerate until ready to use.

recipe 20: SUGARED CARROTS (side dish-vegetables)

SOURCE:  I was vacationing with some family and friends at our beach house in the Outer Banks. My friend, Amy, made these carrots as a side dish one night. Everyone raved about how great they were. Not cooked to a mush like most cooked carrots, they have a sweet and buttery sauce that make them delightful. I have made them several times.  You can use Baby Carrots, or can peel and chop regular carrots to make this. Whatever you have available.

THE RECIPE:

Boil 1 cup Carrots until not quite fork tender.

drain.

In a cup mix together:

1/4 cup water

1 tsp cornstarch

set this aside for later.

In a saucepan over medium-high heat:

2 TBSP butter

3 TBSP sugar

stir this well until the butter is melted and sugar is incorporated.

Add the cooked carrots back in and toss so all carrots have a nice glaze.

Cook over medium heat for 5 minutes.

stir in the water/cornstarch mixture and mix well. Cook another 5 minutes until mixture has thickened and carrots are tender.

Recipe 17: SYMPHONY BAR PIE (dessert)

 I have one thing to say about this dessert: 3 ingredients.
Yep. THREE.  Thats it. It is SO GOOD.
My Mom and Dad had this pie and gave me the recipe. I think they said they got it from my Aunt Bert, who most likely got it from Hershey.Com .
 It will be licked clean with no hopes of leftovers.
Whip it up, freeze it and then serve.


THE RECIPE:

1 king sized Symphony Bar. (I use the almond Toffee bar, but you can use whichever you prefer)
1 8oz tube Cool Whip (NOT FAT FREE or LIGHT!!!)
1 pre-made Graham Cracker Pie Crust or Oreo Pie Crust.

Over a double Boiler chop up the symphony bar and melt.
Add this melted chocolate bar to the tub of Cool Whip.
Mix very well so it is all incorporated.
Place mixture in pie shell and freeze at least 4 hours before serving.  Bring out about 20- 30 minutes before you are ready to serve if you want it softer. Or let sit out for about 10 for a firmer, more ice cream pie consistency.
VOILA!!
 

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If you do not have a double boiler, here is what you can do.  Place a pyrex measuring cup in a saucepan that is filled with a couple inches of water.  Put the chocolate in the pyrex cup and melt that way.(make sure you use hot mitt to handle the pyrex...speaking from experience. Burned the hell out of my hand being careless once)
Or you can boil a saucepan of water and place a stainless steel or glass mixing bowl on the pan to create your own double boiler.(Again, hot mitt!!)

you CAN microwave the chocolate, it is just so unreliable that way. Your eally need to use some sort of double boiler method for this to make sure the chocolate gets melted evenly and smoothly and doesnt get overdone.

ENJOY!!

PS: A note about the symphony bars: I have tried every variety for this pie.  The almond toffee, in my opinion, is the best bar to use.  The milk chocolate symphony bar makes a nice, creamy chocolate pie.

Also, this pie can be frozen and saved for several weeks!

Recipe 15: RANCH BAKED BEANS (Side Dish)

SOURCE: These Ranch Baked beans are from my Grandma, Hilda Wallace.   She currently lives in Michigan, but was born and raised in Chattanooga TN.  She, like her sisters, has a vast collection of wonderful and decadent recipes, casseroles and southern favorites.   In fact, she makes the best stuffing and Cole Slaw of anyone I know, and these beans are another hit!  Try these at your next cook out or Barbeque Pot Luck.  Obviously these are not vegetarian friendly.

THE RECIPE:  RANCH BEANS

1 LB Hamburger

1 envelope Dry onion soup mix,(MIX with 1/4 cup water)

brown the hamburger and soup mix together. Drain any grease.

Add the following ingredients:

16oz can Pork and beans, undrained

16oz can kidney beans, undrained

16oz can hot chili beans, undrained

1 cup Ketchup

1/4 cup yellow mustard

1/2 tsp vinegar

Mix well and place in a greased baking dish.

Bake at 300 for 40-50 minutes.

When done, sprinkle cheddar cheese on top and let melt.

(when i say sprinkle I mean give it a healthy dusting of cheese)

Vegetarian alternative:  substitute the hamburger with your choice of hamburger substitute and use pinto beans instead of pork and beans.


These beans are actually pretty healthy, very high in fiber and if you use a leaner ground hamburger, you are in business!

Recipe 13: CHICKEN CHAPLUPAS (main dish)

SOURCE:  Another goodie from my Aunt Joy.  She made these one time and the dish was licked clean.
My mom got the recipe from her and has made these on many occasions. People cant help but like these. The wonderful flavor, the creaminess, the ooey gooey perfection...
This is an easy recipe, no slaving in the kitchen for hours on end. It is, however, high in fat and lots of cheese and sour cream and all the other good things in life that make the world go round.  So be aware.
"C is for Chalupa thats just a sometimes food..."






THE RECIPE:   CHICKEN CHALUPAS (Main Dish)

The Filling: (combine in bowl and set aside for a minute)
2 cans Cream of chicken soup
1 large can chopped green chilis
1 small onion, finely diced.
1 pint sour cream.

mix well. To this mixture add:
6oz shredded cheddar cheese
6oz shredded monterey Jack cheese
2 1/2 to 3 cups of cooked, diced or shredded chicken.

voila, and here is your filling.

NOW here comes the fun part.
you will need 12 small flour tortillas.

Place 2-3 TBSP of the filling in each tortilla.
roll and place seam side down in a greased baking dish.

Pour remaining filling mixture over the rolled tortillas.
Sprinkle with
6oz cheddar cheese
6oz monterey jack cheese.

Bake at 350 for 45 minutes.
let cool for at least 5 minutes before cutting into it.

You can top with chopped tomatoes and green onions if desired.

Recipe 9: VEGGIE PIZZAS (appetizer)

SOURCE:  This recipe was given to me by my Aunt Sue.  She is one of the best cooks I know as well. She never skimps, never substitutes for anything healthy and uses  a deadly amount of butter and mayonnaise when she cooks.  she is my kind of woman! She is also in her 70s and healthy as a horse!  everything in Moderation, my friends.
She made these for one of our family reunions.  I took one bite and almost absconded with the entire platter to the bathroom to stuff my face in solitude.

These are GREAT for kids to make as well.  If they help you decide the vegetables and help you arrange them on the pizza they may be a little more likely to eat them!  Plus the ranch "sauce" makes them really delicious. 

THE RECIPE:

2 packages of Crescent rolls, pressed into a cookie sheet like a crust.  Bake according to tube directions and cool.

In a bowl mix until smooth:
3/4 cup Miracle Whip (NOT MAYO...gasp, what?? a recipe without mayo??)
16 oz softened cream cheese
1 envelope of Dry ranch dressing mix.

Spread this onto your cooled crescent roll "pizza dough".

Now over this, put  any combination of vegetables. She uses Sliced Green and red Bell Peppers, Shredded carrots, finely chopped Broccoli, Halved Cherry Tomatoes, and Finely chopped Green Onions.

I have had them with snowpeas, mushrooms, cauliflower. Any vegetable can go well with this pizza.

Recipe 7: ORANGE JULIUS (Beverage/smoothie)

SOURCE:  I was about 7 years old and we went up to Michigan to visit family.  We stopped by an old friend of my mom and dads. He made us this drink and gave my mom the recipe.  I made it CONSTANTLY for years.  I havent made it in awhile, but now that I am putting this as a recipe, I think i may break out  my blender and have myself a refreshing Orange Julius.

This is NOT the same Orange Julius that they sell in the mall.  This is WAY better than their watered down version.

THE RECIPE: 

6oz Frozen Orange Juice Concentrate (it is about 1/2 a tube)
1 cup milk
1 cup cold water
1/3 cup white sugar (you can use up to 1/2 a cup if you prefer it sweeter)
1  tsp vanilla  (if using imitation vanilla, add an extra 1/2 tsp)
1 cup ice (about 10 cubes)

Add all ingredients and 1/2 the ice.  Blend for one minute.
Add remaining ice and blend for abother minute.

this makes enough for 4 people (1/2 cup servings)


If you do not have frozen OJ, you can use 12 oz regular orange juice and omit the water and add an extra cup of ice.