Veggie Shooters

These are so cute and good for you as well. Plus it was a good way for me to use up some homemade Ranch dressing--which made a ton, or a half gallon at least.  Really, it filled a half gallon pitcher.  You can get that recipe HERE.  Tasty.  I could not really tell you a source for the shooters as I have had them in several different venues--our blog launch party (made by Julie), at an ice cream social (yes, we needed the contrast.  Opposition in all things, right?) and most recently at an Arts Council board meeting (made by me).  See how versatile these are?  And I had enough left over (because I forgot where to turn on the way to the host's home and almost everyone had "helped their plate" by the time I got there) to serve to some of the Young Women at church after a yoga class!  Awesome.  Love to get more bang for my buck.  Who doesn't these days?

Ingredients:

Celery, cut into 3-4 inch sticks

Baby Carrots, cut in half, lengthwise

Ranch Dressing

1.  You will need to purchase plastic "shot" glasses.  I got mine locally at Party City . These glasses are so versatile and come in several colors but you will want to use clear.

2.  Squirt about a tablespoon of Ranch dressing into the bottom of each glass.  Next, stand the celery and carrots into the dressing.  I used 5 celery sticks and the two carrot halves, but play with it and see what you like. It's also really good with zucchini, yellow squash, red or green bell peppers, etc.

3. Serve these in a fun way or just on a tray.  I used my chips/salsa basket.  Looks really festive, don't you think?

Honey Coconut Granola

We eat granola as much as a snack as we do for breakfast.  This is great in yogurt and is such an easy and yummy recipe!  It is fun to try different things in it after the "base" is made. Recipe works well doubled.

Ingredients:
4 cups rolled oats
3/4 cup honey
1/4 cup oil - we like to use coconut oil instead
1 cup whole wheat flour
3/4 cup coconut - if you don't like coconut, leave this out.
1 tsp vanilla

1.  Thoroughly mix together all ingredients
2.  Spread evenly on a cookie sheet
3.  Bake at 300 for 20 minutes, stirring occasionally while baking
4.  After cooking, add any or all of the following:

Add-ins
1/4 cup sunflower seeds
1/4 cup slivered almonds or chopped pecans
1/2 cup craisins or raisins
1/4  cup sesame seeds

Source:  The Hows and Whys of the Year Supply - By:  Melissa Coombs

Corn and Blueberry Salad

Call me crazy but I love this fruit and veggie combo.  It keeps pretty well in the fridge too.

Ingredients:

6 fresh sweet ears of corn, husked
1 c. fresh blueberries
1 cucumber, sliced
1/4 c. finely chopped red onion
1/4 c. chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 T. lime juice
2 T. olive oil
1 T. honey
1/2 t. cumin
1/2 t. salt

Directions:

1.  In Dutch oven bring salted water to boiling.  Add corn.  Cook, covered, 5 minutes, or until tender.  When    cool enough to handle, cut corn from cobs.

2.  In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.  For dressing, in screw-top jar combine lime juice, oil, honey, cumin and 1/2 t. salt.  Cover; shake well to combine.  Add to salad; toss.  Cover and refrigerate overnight (up to 24 hours).  Makes 6 to 8 servings.

Source:  Better Homes and Gardens

Quinoa Primavera

My husband and I are trying to eat healthier. We don't eat a lot of meat to begin with, but we thought it would be a good idea to have one totally meatless meal a week. I thought quinoa would be a great dish to serve since it's high in protein and a great food.

This was actually my first time cooking (and eating) quinoa, and it definitely will not be my last. This dish is so yummy and very filling. Although we ate it as a main dish, it would also make a great side dish.


Ingredients
1 1/2 cups uncooked quinoa
3 cups chicken broth
4 ounces cream cheese, cubed (I used light cream cheese)
1 tablespoon chopped fresh basil
1 tablespoon butter
2 cloves garlic, finely chopped
3-5 cups thinly sliced or bite sized pieces assorted uncooked vegetables (I used a bag of frozen mixed cauliflower, broccoli, and carrots)
Grated  Parmesan cheese

Directions
- Bring quinoa and broth to boil in a saucepan; reduce heat. Cover and simmer 20-25 minutes or until broth is absorbed. (Follow package instructions)
- While quinoa is cooking, melt butter in a large skillet over medium-high heat. Cook garlic in butter for about one minute, stirring frequently, until golden. Stir in vegetables. Cook about 3-5 minutes, stirring frequently, until vegetables are crisp-tender. If you are using frozen vegetables, you'll just need to cook them until they are warm/hot.
- Stir cream cheese and basil into cooked quinoa. Toss vegetables with quinoa mixture and sprinkle with cheese.

Adapted from Christy's Culinary Collection

S'mores Treats

I remember coming home from school to these. I LOVE S'mores and these are perfect for an after-school snack without getting all smokey.

Ingredients:
2/3 Cup Corn Syrup (I use white)
1 (12 oz) package Chocolate Chips (your favorite--I used Semi-Sweet)
1 tsp Vanilla
6 - 8 Cups Golden Grahams Cereal (I use closer to 6 Cups because I like them well coated)
3 Cups Mini Marshmallows

1. In a Large mixing bowl, pour your Graham Cereal and Mallows in. You don't need to mix them yet.
2. In a Medium saucepan, bring just to a boil (not quite!) corn syrup. Remove from heat and immediately add the chocolate chips. Stir until smooth.
3. Add vanilla and stir until smooth, again.
4. Pour over the mallows and graham cereal. Stir until will incorporated. The chocolate may seem a bit thick, but persevere! Also, don't worry if the mallows melt a little. That's the best part!
5. Press into a greased 9x13 pan and cut into squares when cool.

Source: My mama, Karri H.

Slow Cooker Chicken and Cheese Biscuits

My kids really loved this! This is a pinterest recipe that I have saved for a long while just waiting for the right time to try out.  It was really Yummy! The only thing I didn't like about this recipe was the Thyme. I am not a big thyme (seasoning) fan.  When I make this again, I will probably leave that ingredient out. But!, it was very yummy and a good comfort food recipe.  I simplified it a bit and left a couple of original ingredients out to make my family happy.  I loved using my slow cooker, it made this easy!

Chicken Stew:
2 cups chopped red potatoes
1 cup chopped carrots
1/2 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1/2 tsp dried sage
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 TBSP quick -cooking Tapioca
1 lb chicken, boneless & skinless, cut into pieces (for quicker cooking)
1 cup chicken broth
 1 cup frozen peas
1 oz cream cheese, cut in pieces
cheesy biscuits

Biscuits:
1 2/3 cup biscuit mix
1/2 cup shredded cheddar cheese
1/2 cup milk

 In a slow cooker, combine the following: potatoes, carrots, onion,celery, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over the mixture. Lay the chicken pieces over the mixture and pour the chicken broth over all of it. Place the lid on and set the timer for about 3 1/2 hours on high.

About 15 minutes before the timer goes off, add the frozen peas and cream cheese. Stir a bit. The chicken breaks apart and almost shreds it is tender! Replace the lid and continue cooking.

In a mixing bowl add the following ingredients for the biscuits: 1 2/3 cups biscuit mix, cheese, milk. Stir well until the dough forms. Then drop by heaping TBSP fulls into a greased cupcake pan! (this was easier for me than rolling out dough.) Cook in a 450 degree preheated oven for about 10 minutes! Really watch these, they burn easily. (so says my first batch!)

Serve this when the biscuits come out of the oven!  Spoon the Chicken Stew over the biscuits. The kids loved this!





Adapted from pinterest

Salmon Sliders

As a kid, we used to have Salmon Croquettes every so often, and this is really just a new use for them.  Canned salmon is pretty cheap and packed with Omega-3 fatty acids.  If you keep canned salmon around, as I do, you've got a quick, cheap go-to lunch or dinner.  I kind of just threw in whatever, so this recipe is not precise.

Ingredients:
1 can of salmon, drained*
chopped onion and peppers (I used a small onion and 1/2 to 3/4 of a bell pepper)
1 egg
salt and pepper
seasonings**
bread crumbs
oil (I used coconut oil)

1.  Empty the drained salmon into a medium bowl.  Using a fork, mash the bones and skin pieces together with the flesh until well mixed.*  Saute the chopped onion and peppers (I used a little yellow, orange, and red bell pepper) in oil  in a skillet on medium heat until they are to your liking.  (I like my onions slightly caramelized.)  Add this to the salmon in the bowl and stir together.
2.  Add the egg and seasonings, stirring until well-combined.**  Add enough bread crumbs so that the mixture forms patties easily...not too dry to fall apart, but not so wet that it's mushy.  Form into small patties about the width of the rolls you are using; mine were about a half inch thick.
3.  In a skillet on medium heat, allow the oil to heat up.  Carefully place the patties in the skillet and cook for a few minutes on both sides until browned.

Makes about 8 small patties

Source:  inspired by this but embellishments are mine

Notes:
*The bones and skins don't bother me; the bones are so soft they crush up easily.  But if it bothers you, take them out while draining.  Personally, I just don't want to bother!
**I used lemon pepper, but you can add any seasoning that you enjoy in your burgers (onion soup mix, Montreal steak seasoning, etc.).

Also,

• I used dinner rolls from Sam's for the buns.  I buy the big bag and divide it up by the dozen into freezer bags.  I keep them in the freezer and pull them out when needed.  For added flavor, after cooking the sliders, add some butter to the skillet.  Place the rolls cut-side down in the skillet and allow to "cook" until they are golden brown.
• For slider fixin's this time, I used provolone cheese, mayo, and spinach.  I would've thrown some avocado on there if I'd had some.