Dolly Parton's Coleslaw

 

Ritz Carlton Half Moon Bay Peanut Butter Cookies

 

Ingredients:

1 cup butter salted or unsalted

1 cup sugar

1 cup brown sugar

2 large eggs

⅝ teaspoon vanilla extract ( To measure 5/8 teaspoon, combine 1/2 teaspoon plus 1/8 teaspoon. If you do not own a 1/8 teaspoon measuring spoon, fill a 1/4 teaspoon spoon halfway, or add a small "pinch" to a level 1/2 teaspoon)

1 ⅔ cup peanut butter

1 teaspoon baking soda

1 teaspoon baking powder

1 ¼ teaspoon salt

1 ¾ cup flour

Directions:

Cream butter and sugars. Add eggs, vanilla, and peanut butter. Beat until smooth.

Add dry ingredients and mix until soft dough forms.

Tip: Chill the dough for 1-2 hours before baking. It's easier to scoop, and the cookies bake up sturdier.

Preheat the oven to 350 degrees. Use a 2 Tbsp. sized cookie scoop to scoop dough onto parchment-lined baking sheets.

Bake cookies for 12-14 minutes. Cool completely on baking sheets.

Loaded Creamy Cucumber Salad

 Ingredients:

2 large English cucumbers (or 4–5 regular cucumbers), sliced ¼-inch thick

½ cup sliced grape tomatoes

1 cup shredded sharp cheddar cheese

10–12 slices bacon, cooked crispy and crumbled

Dressing

1 cup sour cream

½ cup mayonnaise

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried dill (plus more for garnish)

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon white vinegar (or apple cider vinegar)

Directions:

Wash and slice the cucumbers.

If using regular cucumbers, sprinkle them with a little salt and let them drain in a colander for 20–30 minutes. Pat dry with paper towels.

In a large bowl, whisk together the sour cream, mayonnaise, garlic powder, onion powder, dill, salt, pepper, and vinegar until smooth.

Fold in the cucumbers, onion slices, cheddar cheese, and about three-quarters of the bacon.

Cover and refrigerate for at least 1 hour to let the flavors blend.

Before serving, top with the remaining bacon, extra shredded cheese, cucumber slices, and a sprinkle of dried dill.

It's been SO hot! Locals are saying they have never experienced heat before. Been in the upper 90's with a heat index around 110.

Not dry heat- full of humanity😖 

Chickpea Salad

 I didn't add olives.

Would make again

Fresh Cantaloupe & Cucumber Salad

 Ingredients:

1 cantaloupe, seeds removed and cubed

1 large cucumber, thinly sliced

1 large red bell pepper, thinly sliced ( I had a yellow one I needed to use)

1/2 large red onion, thinly sliced

3 – 4 tablespoons apple cider vinegar 

1 tablespoon olive oil, optional

1/2 teaspoon fresh cracked pepper, or to taste

good pinch of salt

Directions:

Cantaloupe: Slice into bite size pieces.

Cucumber:  Slice the cucumber into 1/8 – 1/4 inch slices.

Bell Pepper: Slice into 1/4 – 1/8 inch slices. Cut the slices in half.

Onion:  slice into 1/8 – 1/4 inch slices.

Assemble salad: Place ingredients in a large bowl. Add apple cider vinegar, salt and pepper and mix well to coat. Cover and set in the refrigerator for an hour or so to chill and marinate, mix occasionally if you like.

Serve: Salad can be served chilled or at room temperature.

We have been living in the house in Florida full time for about 10 years and all that time I have only bought 2 cantaloupes. Both have had NO taste. 

This salad was ok, especially since I add extra seasoning. Won't be making it again.

Had some leftover and added a package of seasoned tuna. If I made this again I would add the tuna. Makes for a light summer meal

Peach Corn Salsa

 

Ingredients:

1.5 lbs peaches

3 1/3 cup fresh or frozen corn

1 cup finely chopped peppers of choice

1/4 cup apple cider vinegar 

1/4 cup lime juice

2 tsp salt

2 garlic cloves, minced

1 tsp fresh or dried thyme

Directions:

Wash, peel, pit, and finely chop peaches until you have 3.5 cups 

Add all ingredients to pot. Bring to a boil. Simmer for 5 minutes.

Ladle hot salsa into hot half pint jars. Leave 1/2 inch headspace. Clean rim of jar. Add lid and ring, fingertip tight.

Add hot jars to hot water bath canner. Boil jars for 15 minutes (adjust for elevation above 1000'). Then turn off heat and remove lid for 5-10 minutes.

Remove jars and place on towel on counter for 12-18 hours.

Makes about 6 half pints.

Optional: Add 2 tbsp maple syrup for a sweeter salsa.

Zucchini "crab" Cakes

 No idea why they are called crab cakes. Only thing I could come up with is that it has Old Bay.

I printed it out in 04 and made in 05.

I lived on the island when I made them and sure someone gave me zucchini. This one came from Aldi's.

I used panko and almond flour.

Fig Jam

 Ingredients:

3/4 cup granulated sugar

2 tablespoons honey

1 1/2 tablespoon lemon juice

1 pound ripe fresh Black Mission Figs, stemmed and quartered

Directions:

Place lemon juice and all other ingredients into a medium, heavy-bottomed saucepan. Stir to combine

Bring contents in the saucepan to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer 40-50 minutes (*see note above) or until mixture thickens, continuing to stir frequently so the mixture doesn’t stick to the bottom of the pot.

Pulse jam with an immersion blender to chop up the fig skins if desired.

Pour into an 8-ounce jelly jar. Keep refrigerated for up to one month.

This is SO SO good!

The figs are from my tree.

Zucchini Casserole

 I'm surprised I haven't posted this sooner.

You might notice I made this in 2006. It's just as good as I remember.

This would be good also if you added ham, which I plan to do the next time I buy one. Perfect for the leftover ham.

I used mozzarella cheese but use whatever cheese you prefer. 

Didn't use the southwest pepperjack. Not ever sure they make that soup anymore. Used plain Cream of Chicken. I also bought a box of ALDI stuffin mix.

Amish Wedding Day Vinegar Slaw

 

Ingredients:

 1 large head green cabbage, finely shredded

 1 cup shredded carrots

 1 small sweet onion, thinly sliced

 1/2 cup apple cider vinegar

 1/3 cup granulated sugar

1/4 cup vegetable oil

 1 tablespoon honey

1 teaspoon celery seed

 1 teaspoon salt

 1/2 teaspoon black pepper

1/2 teaspoon dry mustard

Directions:

1. In a large bowl, combine the shredded cabbage, carrots, and sliced onion.

2. In a small saucepan over medium heat, whisk together the apple cider vinegar, sugar, vegetable oil, honey, celery seed, salt, pepper, and dry mustard.

3. Heat the dressing just until the sugar dissolves and the mixture is warm, not boiling.

4. Pour the warm dressing over the cabbage mixture and toss until everything is evenly coated.

5. Cover and refrigerate for at least 4 hours before serving so the cabbage softens slightly and absorbs the dressing.

6. Toss again before serving and serve cold.

Pro Tip:

For that true Amish wedding-table flavor, make the slaw early in the morning and let it rest all day in the refrigerator. The longer it sits, the sweeter, tangier, and more irresistible it

I love cole slaw and this one is really good ⭐⭐⭐⭐

Peaches and Cream Bars

 

Ingredients:

2  9 ounce boxes Jiffy yellow cake mix

5 Tablespoons plus 1 teaspoon soft butter

2 eggs

29 ounces can peach slices, drained

8 ounces cream cheese, room temperature

1/4 cup sugar

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees. Spray a 9x11 pan with non-stick cooking spray.

In a large bowl mix cake mix, butter, and 1 egg with a fork until you get a crumbly mixture.

Set aside 1 1/2 cup of crumbs for topping.

Press the remaining crumbs on bottom of prepared pan; Bake 8 minutes.

Dice drained peaches and spread over top of crust.

In the bowl of an electric mixer on medium-high speed, beat the cream cheese, sugar, remaining egg, and vanilla extract.

Spread over top of peaches.

Sprinkle with reserved crumbs. Bake 30 minutes.

Chill at least 30 minutes before serving. Serves 12. Store leftovers in the refrigerator.

Going to get my hair done today and wanted to make Brittney something different.

Gave Henry a few bars while they were warm. Saw him this morning and he said he liked them.

Gabe who doesn't like peaches even said it was good.

Betty Crocker Cake Mix Oatmeal Cookies

 

Ingredients:

  1 box of yellow cake mix

½ cup of brown sugar, packed

½ cup of unsalted butter, softened

½ cup shortening

2 tablespoons water

1 ½ teaspoons of cinnamon

pinch of nutmeg

1 large egg, beaten

2 cups quick cooking or old fashioned oats

1 cup raisins or chocolate chips (or whatever your favorite mix in is)

1 to 2 tablespoons of water (optional, if you are using a 16 ounce cake mix)

Directions:

Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat cake mix, brown sugar, butter, shortening, water, cinnamon and egg with electric mixer on medium speed about 1 minute or until smooth. With spoon, stir in oats, raisins and nuts.

Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets; flatten dough slightly with fingers.

Bake 9 to 12 minutes (centers will be soft). Cool 1 minute; remove from cookie sheets. Store covered.

Can this oatmeal cookie beat the Quaker ( my all time favorite) ?

They are easy to make but not close to my favorites.

Joy Allegro’s Honey Orange Glazed Chicken*

 

* This recipe is from another food mystery book.  The Coffeehouse Mystery series by Cleo Coyle.

Ingredients

2 pounds chicken breast ( can use thighs - leave the skin on)        

1 cup orange juice (freshly squeezed is best)

1/4 cup apple cider vinegar

1/4 cup brown sugar ( used light brown)

1/4 cup honey

Cumin to taste

2 cloves garlic- peeled and minced

1/4 tsp kosher salt

Spray for the pan ( non stick)

Directions:

Combine orange juice,  apple cider vinegar,  brown sugar, honey,  cumin, and garlic in a sauce pan and bring to a boil. Reduce heat and simmer for 40 minutes or until sauce has reduced to about 1 cup. Remove the garlic.

Season the chicken breast with the salt  and let them reach room temperature, about 15 minutes.

Place chicken in a prepared dish ( sprayed with non stick). Cover with sauce and bake for 30 to 45 minutes or until chicken is done.

source*

Beth's Oatmeal Cookies

 

Oatmeal cookies are one of my favorites. The Quaker Oats oatmeal cookies is my tried and true but I wanted to try this ONE

Air Fryer Chicken Wings

 Ingredients:

1 1/2 pounds chicken wings

2 tablespoons avocado oil ( used cause it has a low smoke point)

1 tsp. smoked paprika

1 tsp. garlic powder

1 tsp. baking soda

salt to taste

Directions:

Preheat air fryer to 400 degrees F

Mix the oil into the bowl with the super dry chicken wings

I washed and patted dry with a paper towel then put them in the fridge on a rack for about 2 hours to really make sure they were dry.

Mixed the spices and baking soda in a small dish and sprinkled over the chicken that was covered with the oil

Make sure all the wings are covered.

Place wings in preheated fryer and "fry" for 9 minutes on one side. Flip-( being careful- they are HOT) then flip to other side for 9 minutes.

Use whatever sauce you enjoy!

GOOD ⭐⭐⭐⭐⭐

Gladys Kravitz Sugar Cookies ( from Bewitched)

 Josh is one of my gym buddies. He LOVES sugar cookies and had a birthday coming up.

I whipped up a batch of THESE that Mei's grandson wants me to make each time they visit.

Josh is a really nice young man and I decided to make this recipe AND Mei's grandsons and put them to a test.

Which one would he prefer.

It was close and the winner was--

⭐⭐⭐⭐ the one I make for Mei's grandson ⭐⭐⭐

Gladys- yours came close 😉

Dang Good Pie

 

3 large eggs

1 1/2 cups sugar

1 cup shredded coconut

3 tablespoons all-purpose flour

1 cup pineapple, crushed undrained (about an 8 oz can)

3/4 stick butter (6 Tbsp)

1 prepared pie crust

Directions:

Bake prepared pie crust at 350 for 10 minutes.

Mix eggs in small bowl. Then melt butter. Mix all ingredients together in medium bowl. Do not drain the pineapple.

Pour into prepared pie shell and bake. Bake at 350 for 45 min or until the center is set.

Mei's 74th birthday is today! She loves pineapple and coconut- when I saw this recipe I knew I HAD to make it for her😀

MEXICAN COLESLAW

 

¾ cup mayonnaise

½ cup sour cream

2 tbsp taco seasoning

2 tbsp fresh lime juice

½ tsp salt

¼ tsp black pepper

2 coleslaw mix

1 cup diced red bell pepper

1 can black beans

1 can fire-roasted corn

3 tbsp fresh jalapeno pepper

⅓ cup chopped fresh cilantro

Directions:

make the dressing, whisk together the mayonnaise, sour cream, taco seasoning, fresh lime juice, salt, and black pepper in a small bowl until smooth.

In a large bowl, combine the coleslaw mix, red bell pepper, black beans, fire-roasted corn, jalapeno pepper, fresh cilantro, and prepared dressing. Using a large spoon, stir to combine all the ingredients until evenly coated with the dressing mixture.

Cover the bowl with plastic wrap and refrigerate for 30 minutes to chill and allow the flavors of the dressing to meld with the other ingredients.

Transfer to a serving bowl and garnish with additional chopped fresh cilantro.

Sweet Potato Patties

 

Ingredients:

 2 1/2 cups sweet potatoes

1 can of chickpeas  (1 1/2 cups)

1 small onion 

2 garlic cloves

3 tablespoons oats

2 tbsp chickpea flour *

 1 tsp paprika

Salt and pepper to taste

Some chopped parsley

 2 tbsp olive oil 

Directions

Peel and cook sweet potatoes in salted water

Chop onions and garlic, saute in olive oil until soft

 making sure the garlic doesn't burn

Drain Chickpeas and mash ( I put them in a food processor for a few short pulses)

Add Chickpeas to onion in garlic which has been placed in a med. size bowl

Drain the cooked sweet potatoes and add to chickpea mixture and mash sweet potatoes .

Add 3 tablespoons of the oats , 2 tablespoons chickpea flour and 1 teaspoon paprika ( used smoked paprika) to the mixture.

Once combined salt and pepper to taste.

Chop parsley -add to mixture and combine

Shape into patties and place on baking pan

( I air fried them)

Brush olive oil on each one then bake in a preheated 375 oven for 20 minutes, turning after 10.

*To make chickpea flour at home, blend 1–4 cups of dried, uncooked chickpeas in a high-speed blender or food processor for 1–2 minutes until a fine powder forms. Sift the flour through a fine-mesh sieve to remove large pieces, re-blending any remaining lumps. Store the flour in an airtight container for up to 2 months. 

NOTE: The photo makes them look dry- they weren't. Mei was eating them when I took them out of the air frier! 

Chilled Cucumber Ranch Crack Salad

 Ingredients:

4 large cucumbers, sliced

1 cup sour cream or Greek yogurt

1 packet ranch seasoning 1 oz

1 cup shredded sharp cheddar

8 slices bacon, cooked + crumbled

¼ cup green onions, chopped

1 tbsp fresh dill, chopped

Salt, pepper to taste

Directions:

Wash, peel cucumber.

Combine ingredients

Cover and refrigerate

Mei is growing fresh dill and chives. I didn't add the cheese due that she doesn't eat it.

Would make it again.