Coleslaw Dressing

1/4 C Double Diced (almost pureed) Onion 

1/2 C Mayonaise

2 T Sugar

1 1/2 T Lemon Juice

1 T Vinegar

3/4 tsp Ground Black Pepper

1/2 SCANT Salt

Mix together until creamy.  Pour over about 4 cups shredded cabbage, carrot "slaw".  I usually use a full package of prepared cabbage slaw and half a package of prepared broccoli slaw mixed together

.  

Grilled Mexican Corn

1 stick of Butter (1/2 C - melted)

2 cloves of Garlic (pressed)

1/4 C Mayonnaise

1/4 C Mexican Crema (or sour cream)

1 C Cotija Cheese (finely shredded)

6 ears of Corn (husked and cleaned)

2 fresh Limes 

Smoked Paprika (or Chili Powder or Cayenne Pepper) as desired

Fresh Cilantro - chopped

Wash and prepare the corn.  Melt butter and mix garlic in.  Brush on corn cobs and grill outside on medium-high to your liking.  

Mix mayo, crema and cotija cheese.  Brush on grilled corn.  Sprinkle with favorite spice and garnish with freshly chopped cilantro.  Serves 6.

(Marci shared this corn and recipe with us during Summer Vacation 2021 - Hayden Lake Chapter!  It was so good!  However, the lake view from Marci's deck might have had something to do with the magic of the moment...)

Apple Crisp...

FILLING:
8 medium/large Apples (4 tart Granny Smith - 4 sweet Honey Crisp)
1 Lemon (Juiced - 2 T)
1 t fresh Ginger (1/2 t ground Ginger)
1 t Vanilla
2/3 C Coconut Sugar
1 t Salt (1/2 t Seasalt)
1 t Cinnamon
1/2 t nutmeg
1/4 t ground Cloves
3 T Starch (Tapioca, Corn or Arrowroot)
1/4 unsweetened Apple Juice

TOPPING:
1 C Oats
1/2 C Almond Meal
*1/2 C Whole Wheat Flour (*For Gluten Free, use Oat or Almond Flour, Maybe Cornmeal???)
1 C Coconut Sugar
1/2 C Pecans (roughly chopped)
1/4 t Sea Salt
1 t ground Cinnamon
1/2 C melted Coconut oil (Or Olive oil... or Mix the two 1/2 and 1/2)

Preheat Oven to 325 degrees.  Peel, core and thinly slice apples.  Add to large mixing bowl and toss with remaining ingredients.  Pour into a 9x13 baking dish.  Combine all topping ingredients and mix well.  Pour evenly over apples.  Bake for 50 - 60 minutes, until the filling is bubbly and apples are tender.  Let rest at least 30 minutes before serving.

(When I'm trying to be healthy, it's great!  If I'm not... traditional apple crisp is always better.  But it IS good!  This would also be good with my favorite... PEACHES.)

Maple Cornmeal Banana Bread (Gluten Free Vegan... But Not Too Bad!)

1 1/2 C Oat Flour (oatmeal processed in the blender)
1 1/2 C Cornmeal
3 T Casava Flour (Tapioca or Corn Starch can be a substitute)
4-5 Very ripe Bananas (mashed)
3/4 C Maple Syrup
3/4 C Unsweetened Applesauce
3 Tbsp Almond Milk (or any Dairy Free Milk)
1 1/2 tsp Salt
1 1/2 t Baking Soda
1 1/2 t Baking Powder
*Optional Flax Seed or chopped nuts to sprinkle on top

Preheat oven to 325 degrees.  Combine all ingredients and mix well.  Spray two regular or 4 mini loaf pans with nonstick spray and divide batter evenly between the pans.  Bake 45-50 minutes.  Let cool before removing from pans.

(This could also be called Banana Cornbread...  I stand by my previous versions of banana bread. Banana Bread and Banana Bread Revisited... Banana Bread is NOT my favorite!  However, this is a different twist and as a bonus it is Gluten-free and Vegan!  I love cornbread and I like the texture of this bread.  If I am trying to be healthy... and it happens every once in awhile... I flip flop between healthy and straight up McDonald's 3X a day... but on a good day, this can be a yummy treat.  But it's definitely not a substitute for Raspberry bread Pudding.)

Ted's Chocolate Haupia Pie...

• Baked Regular or Shortbread Crust
• 3/4 C Sugar
• 1/2 C Cornstarch
• 1/2 t Salt
• 1 14 oz Can Coconut Milk
• 1 1/2 C Whole Milk
• 3/4 C Milk Chocolate Chips (or two Hershey bars)
• 3/4 C Semi-Sweet Chocolate Chips
• 2 t Coconut Extract
• Coconut Chocolate Whipping Cream for topping/garnish

In a large saucepan combine the dry cornstarch, sugar and salt.  Add milks.  While cold, whisk until the sugar is dissolved.  Turn on heat and cook stirring constantly until mixture boils and starts to thicken.  Cook until it is the consistency of a thick, smooth pudding.  (Be careful to stir constantly to keep the pudding from burning on the bottom.  Try not to scrape "brown bits" off the bottom of the pan.  You want the "haupia" to be as white as possible.)  Remove from heat, stir in coconut extract.

In a microwave safe bowl, melt the chocolate chips.  30-45 seconds at a time, stir and repeat heating  until completely melted and smooth.  Do NOT burn!

Divide haupia/coconut mixture add about 3/4 of the mixture to the melted chocolate chips.  Fold together until completely blended and smooth.  Spread all but about 1/4 of a cup of the chocolate mixture into the bottom of the baked pie crust.  (Reserve the remaining little bit of chocolate pudding and cool it down until no longer warm.)  Top the chocolate layer with a thinner white haupia layer.  Spread evenly to edge of crust.  Cover with plastic wrap and refrigerate until its no longer warm (at least 30 min)  To the remaining (no longer warm) chocolate pudding, fold in about 1-2 C of prepared whipped cream (sweetened with powdered sugar and seasoned with coconut extract) until fully mixed.  Spread over cooled haupia layer.  Cover and refrigerate until completely chilled.  2-4 hours.  

(YUM!  This is a LOT like Ted's Bakery... but that added third layer of chocolate-coconut whipped cream is all mine!)

Marinara Sauce

INGREDIENTS

• 3 Tbsp olive oil
• 1 large onion chopped
• 9 cloves garlic minced
• 15 fresh tomatoes puréed 
• 6 Tbsp fresh basil finely chopped
• 1 Tbsp maple syrup
• 1 Tbsp apple cider vinegar 
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp ground chipotle chili pepper
• 9 sprigs of parsley chopped

Heat oil in a saucepan over medium heat, sauté onion for 2-3 minutes.  Add garlic cook an additional 2 minutes. Add remaining ingredients and reduce heat to a simmer until desired consistency is achieved. Adjust seasoning to taste.

(Yummy! I went Vegan for dinner. I put the sauce on my zoodles and topped it with sautéed mushrooms. Everyone else spread it over traditional spaghetti and chicken Parmesan. The key element was my delicious garden fresh tomatoes.)

Shoyu Chicken...Round Two

1 C ALOHA Soy Sauce
1 C Vinegar
1 C Water
1 C Brown Sugar
4 Cloves of Garlic (minced)
1/4 C Fresh Ginger Root (chopped)
2 Green Onions (snipped small)
1 t Black Pepper
2 t Dried Oregano

2 -3 lbs Chicken (traditionally you'd use thighs and legs... but I usually have breast meat, have learned to find boneless skinless thighs though!  ONO!)

Combine all ingredients and marinate chicken for at least 2 hours.  Grill or Broil!

(Another version.  The one I usually use... And to make it Vegan, I marinate PORTOBELLO MUSHROOMS.  Sooo good!  As always, serve with 2 scoop rice and mac salad!)

Pumpkin Spice Steamer...

1 1/2 C Pureed Pumpkin
1 1/2 C Sugar
1 Tbsp Pumpkin Pie Spice
Pinch of Salt
4 Tbsp Vanilla

Combine pumpkin, sugar, spice and salt, in a saucepan and bring to a full boil, stirring constantly. Remove from heat and stir in vanilla.  Store this in a glass 1 Qt canning jar with lid.  To make 1 steamer... In a saucepan put 1 Cup milk (of your choice) and 2-3 Tbsp of pumpkin mixture (more or less to taste...)  Whisking constantly, whisk the mixture into the milk and bring almost to a boil. Serve immediately.

(This is delicious.  This is MY original recipe after doing much research on Pumpkin Steamers and Lattes... I have to agree with many people's suggestion that a lot of the fun of this awesome drink is NOT having to make it.  Just walking in and buying a ridiculously expensive drink in the cool cardboard cup, is fun.  So, if you buy one or two a season... Don't worry about it, continue on!  But if you want it more often, this is a yummy alternative.)

Peach Cobbler...

Filling:
12 Fresh, Ripe Peaches - Peeled, Pitted & Sliced
1/3 C White Sugar
1/3 C Packed Brown Sugar
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ground Cloves
1/2 tsp Salt
1 Tbsp Lemon Juice
2 Tbsp Cornstarch
1 tsp Vanilla

Topping:
1 1/2 C Flour
1/3 C White Sugar
1/3 C Packed Brown Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon
1/2 C Butter
1/3 C Boiling Water


Preheat oven to 425.  In a large bowl, combine all the filling ingredients.  Toss to coat evenly and pour into a greased 9x13 glass dish.  Bake for 15 minutes.  While filling is cooking, in a large bowl, combine all the topping ingredients EXCEPT the boiling water.  With a pastry blender, cut in the butter to the dry ingredients until mixture resembles crumbs.  Stir in water and mix just until combined.  Remove peaches from oven and drop spoonfuls of topping over the warm filling.  Sprinkle the entire mixture with cinnamon/sugar if desired.  Bake 15-20 minutes until topping is golden brown, loosely cover with aluminum foil to prevent too much browning and bake an ADDITIONAL 15 minutes.

(Peaches... Oh how I LOVE you!  Pies, cobblers, crisps, & cream... Shakes, smoothies, jam, jelly... juice, dry, vine ripened, poached... Ahhh. Utah peaches in Autumn!  Our ward does an annual "Share the Harvest" dinner.  I usually make a peach cobbler or two.  This year I found a recipe on the Internet and as usual added, subtracted and adjusted to make it more delicious to MY taste.  The above is what I ended up with.  The results were delicious...)

Omelette...

2 Tbsp Olive Oil (separated)
3 Free Range Eggs (beaten fluffy)
1/2 Tbsp Cilantro (snipped)
1/2 Tbsp Green Onion (snipped)
1 Clove Garlic (pressed)
2 Tbsp Mushrooms (sliced)
1 Tbsp each of Green Pepper, Red Pepper & Yellow Pepper (chopped)

Over high heat saute veggies in 1 Tbsp Olive Oil until desired tenderness.  Remove from pan and set aside.  Add remaining Tbsp of oil to hot pan and reduce heat to medium.  Pour egg mixture into pan and spread like a crepe...  As the edges cook, rock the pan to spread out liquid egg.  When almost solid, return veggies and place them on half the omelette.  Flip the remaining half over to cover veggies and cook to desired doneness.  At the point of the flip, I remove it from heat, cover and let it "steam" until it's the right texture.  This is a preference...

I like my omelette done, but wet.  James likes his eggs hard and almost dry.)  Season with pepper.  Try to avoid salt.  That's what the garlic and cilantro are for! :)  Because I miss the cheese... I sliced 1/4 of an avacado over the top for the creamy texture.  This was delicious.  Other options would be to add the veggies of your choice.  Onions, spinach, carrots, broccoli...

Cream of Broccoli...

INGREDIENTS

4 cups water
4 cups broccoli florets
2 tablespoons margarine

1 clove of garlic, minced
1 onion, chopped

2 carrots, chopped
1 large stalk celery, chopped
1/3 cup all-purpose flour
2 tablespoons chicken bouillon powder
2 1/2 cups milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup shredded sharp Cheddar cheese

DIRECTIONS
In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside. In a heavy-bottomed cooking pot, melt butter or margarine, add garlic, onion, carrot and celery and cook for about 4 to 5 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

(I found this recipe on the internet. It was a day I was craving "good homemade" Cream of Broccoli Soup. As always, I tweaked it a bit and added fresh bread from our local European bakery. It seemed to satisfy.)

Tomato Cheese Quiche...

2 4 oz. Cans Mild Green Chilies

1 lb. Shredded Cheddar Cheese

1 lb. Shredded Monterey Jack Cheese

2/3 C. Evaporated Milk

4 Eggs

1 Tbsp. Flour

1/2 tsp. Salt

1/2 tsp. Pepper

1 Tomato (sliced)

Separate the eggs. Beat the egg whites until stiff. In a large bowl mix together: chilies, cheese, milk, egg yolks, flour, salt and pepper. Gently fold in the egg whites. Spread into a greased 9x13 baking dish. Bake at 350* for 30 minutes. Top with sliced tomato and bake an additional 30 minutes.

(Prepared by Peggy for breakfast at our Girls Retreat.)