Strawberry Avocado Spinach Salad with Chicken

Dressing and marinade:
¼ cup extra virgin olive oil
1 tablespoon golden balsamic vinegar
1 teaspoon sugar
¼ teaspoon kosher salt
*Often I skip the homemade dressing use a strawberry poppyseed vinaigrette


2 boneless, skinless chicken breasts
6 cups loosely packed fresh spinach
6-8 large strawberries, hulled and quartered
1 avocado, peeled, seeded and cut into chunks
¼ cup feta cheese (optional)
2 tablespoons sliced almonds

Instructions

If you are making homemade dressing whisk the extra virgin olive oil with the balsamic vinegar, sugar and kosher salt in a small bowl until blended.

Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours. (or usually I just use leftover grilled chicken)

Grill  the chicken.

Arrange the spinach and strawberries in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.

https://www.foodiecrush.com/strawberry-and-avocado-spinach-salad-with-chicken/

Vanilla Pudding Cinnamon Rolls

I have had a favorite cinnamon roll recipe for years, but I tried this one recently and the rolls were so soft and delicious I will probably be using this recipe from now on!

ROLLS:

1/2 cup warm water
2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast
2 tablespoons sugar
3.5 ounce package instant vanilla pudding (see note)
1/2 cup (8 tablespoons) butter, melted
2 large eggs
1 teaspoon salt
6 to 7 cups all-purpose flour

FILLING:

1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

FROSTING:

8 ounces cream cheese
1/2 cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

DIRECTIONS:

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend.

Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled (if using boxed pudding, it will take quite a while to double because of the cold milk – see note above).
Roll out the dough on a lightly greased or floured surface to about 34 X 21 inches in size. Take 1 cup soft butter and spread over surface.

In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife.
Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.


Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency).


https://www.melskitchencafe.com/vanilla-pudding-cinnamon-rolls-with-cream-cheese-frosting/ *The first time I made them I doubled the batch.  It made 3 cookie sheets and one 9x13 pan of cinnamon rolls.  A single batch is probably sufficient most of the time!

Almond Joy Powerballs

Ingredients

• 1 1/2 cups old fashion oats (slightly broken down in the blender)
• 1 cup almond butter (Sometimes i use 3/4 cup almond butter & 1/4 cup peanut butter)
• 1/2 cup toasted, unsweetened, coconut
• 1/2 cup honey
• 1/4 cup enjoy life chocolate chips
• 1 scoop chocolate protein powder
• 2 tbsp cocoa powder
• 2 tbsp chopped almonds
• 1-2 tbsp coconut milk (or regular milk) (start with one, depending on the consistency you may not need to add the other)
• 1 tbsp coconut oil, melted
• 1/4 tsp almond extract
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Combine all dry ingredients in kitchen aid mixer bowl.

1. Mix on low until ingredients are well blended.
2. Add wet ingredients to blended dry ingredients.
3. Mix on medium speed until a "dough" forms.
4. Scrape sides of bowl with a spatula and mix again if needed.
5. Remove bowl from Kitchen-aid stand.
6. Using a 2-inch cookie scoop form dough into balls.
7. Set balls on a parchment lined cookie sheet or storage container and refrigerate for at least one hour or until ready to eat.
8. Keep refrigerated up to one week, if they last that long! Enjoy!

yield 30 balls
adapted from https://www.cleaneatsandtreats.com/yummythings/almond-joy-powerballs/

Frog-Eye Salad

Cook:  1  16 ounce acene-de-pepe pasta

            1 1/2 quarts water

            2 T. oil

            1/2 tsp. salt

Drain:   2 cans mandarin oranges (15 oz size)

            1 large can chunk pineapple, peaches, pears (our favorite is peaches)

             *We don't like the chunk pineapple, but I like the flavor of the juice, so I just use pineapple juice and add it to the 2 cups of drained juice.

             

Combine and cook until thick, stirring constantly:

            2 cups fruit juice (from drained fruit above)

            1 cup sugar

            1/2 tsp. salt

            3 T. flour

            1 T. lemon juice

            2 beaten eggs

Cool sauce, pour over drained noodles.  Let stand in fridge overnight, or until cold.

When all is cooled off, ADD--

             drained fruit (throw away any extra juices)

            1 Large Cool Whip (I don’t use all of this)

            1/2-3/4 package of mini-marshmallows

            fresh strawberries

            fresh raspberries

            fresh blueberries

**This is Kaylee's favorite fruit salad**

Skillet Macaroni and Cheese

INGREDIENTS:

·       3 1/2 cups water, plus extra if needed

·       1 (12-ounce) can evaporated milk

·       12 ounces (about 3 cups) elbow macaroni

·       1/2 teaspoon salt

·       1 teaspoon cornstarch

·       1/2 teaspoon dry mustard

·       1/4 teaspoon hot sauce

·       6 ounces cheddar cheese, shredded (1 1/2 cups)

·       6 ounces Monterey Jack cheese, shredded (1 1/2 cups)

·       2 tablespoons butter, cut into small chunks

·       Ground black pepper to taste

DIRECTIONS:

1.       Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

2.       Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

3.       Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

https://www.melskitchencafe.com/skillet-creamy-macaroni-and-cheese/

Copycat Swig Sugar Cookies

Cookies

1. 1 cup butter
2. 1/2 cup Butter Crisco
3. 1/4 cup vegetable oil
4. 1 1/4 cup sugar
5. 3/4 cup powdered sugar
6. 2 Tbs. milk
7. 2 eggs
8. 2 tsp. almond extract
9. 1/2 tsp. baking soda
10. 1/2 tsp. cream of tarter
11. 1 tsp. salt
12. 5 1/2 cup flour
13. *If making lemon cookies, swap lemon extract in the place of almond extract and lemon juice in place of milk

Frosting

1. 8 oz. cream cheese
2. 1/2 stick butter
3. 4 cups powdered sugar
4. 1 tsp. almond extract (or lemon if making lemon)

Instructions

1. In a mixing bowl, and with electric mixers, beat the butter, crisco and vegetable oil until smooth and soft. Add the sugar, powdered sugar and continue to mix until light and fluffy. Add the milk, eggs, extract, baking soda, cream of tarter and salt and beat until smooth. Add the flour one cup at a time until the dough all comes together.
2. Roll the dough into balls (I used a 1/4 cup scoop and split it in half and then rolled it into a ball). Place the cookie balls on a greased cookie sheet. Dip the bottom of the glass into a bowl of white sugar. Smash the cup into the top of the cookie dough (don't smash them too thin, you want a fairly thick cookie) Bake the cookies at 350 for 8-9 minutes (don't over bake).
3. For the frosting, cream the cream cheese and butter together in a separate bowl with an electric beater. Add the powdered sugar until the frosting is smooth and fluffy. Add the extract. You might think the frosting will be to thick, but continue to beat until it's smooth. If the frosting is too thick, add a few drops of milk until it's the right consistency.
4. When the cookies are done cookie, remove them and add them to a cookie sheet. Let them cool and then frost with the frosting.

http://www.dealstomealsblog.com/2017/04/14/copycat-swig-sugar-cookies/

Lava Cakes

LAVA:

• 7/8 Bar (3.5 oz) Ghirardelli 60% Cacao chocolate baking bar, broken into 1/2" pieces
• Pinch of Salt
• 1/4 Cup Milk
• 3 Tbsp. Butter, Softened, cut into chunks

CAKES:

• 2 Bars (8 oz.) Ghirardelli 60% Cacao chocolate baking bars broken into 1/2" pieces
• 6 Tbsp. Unsalted butter, cut into chunks
• 1/4 tsp Salt
• 3 Tbsp Cocoa Powder
• 2 Tbsp Flour
• 3 Large Eggs, Separated and at Room temp.
• 3 Large egg whites, room temp.
• 1/2 tsp Cream of tartar (or 1 1/2 tsp white vinegar)
• 1/3 cup sugar
• Powdered sugar for sprinkling
• As needed Sugar to coat the cups

LAVA

1. Put the chocolate and salt in a small bowl.
2. Bring milk to a simmer and immediately pour over chocolate.  Shake bowl to submerge chocolate and cover it with plastic wrap for 3 minutes.
3. Uncover and whisk until chocolate is completely melted.  Add butter and whisk until completely blended.
4. Refrigerate until mixture is firm enough to scoop, 2-3 hours.
5. Use a spoon or small scoop to shape 8 balls; place them on a wax paper lined dish and put in the freezer until needed.

CAKE

1. Spray eight 6-oz custard cups or ramekins with vegetable oil spray and coat them with sugar, tapping out the excess.
2. Put the chocolate, butter and salt in a medium heatproof bowl (Preferably stainless steel) and set it directly in a wide skillet of almost simmering water.  Stir frequently until the chocolate is almost entirely melted.
3. Remove the bowl from the skillet and stir to finish melting the chocolate.
4. Whisk the cocoa powder, flour, and egg yolks into the warm chocolate.  Set aside.
5. In a large bowl, beat the 6 egg whites and cream of tartar (or vinegar) on medium speed until soft peaks form when the beaters are lifted.
6. Gradually beat in the sugar on high speed until the egg whites are stiff but not dry.
7. Fold one quarter of the egg whites into the chocolate mixture.  Scrape the mixture over the remaining egg whites and fold just until incorporated.
8. Divide the batter evenly among the cups (being careful not to deflate it by extra mixing or handling).
9. Center a ball of lava on top of the batter in each cup.  Push the lava into the batter until it is about 1/4 inch below the surface of the surrounding batter (it should not touch the bottom of the cup).  Spread teh batter to cover the lava.  
10. Cover cups with plastic wrap and refrigerate until ready to bake.
11. Preheat the oven to 400 degrees with a rack in the lower third.
12. Uncover and set cups on a baking sheet.  Bake 13-15 minutes until cakes are puffed and a toothpick inserted in the center meets no resistance and emerges coated with sauce that feels slightly warm when you touch it to your lip.
13. Let cakes rest for 3 minutes
14. Run a think knife around the inside of each cup, pressing against the sides to avoid tearing the cake.  Cover each cup with a serving plate, invert and lift the cup off slowly.  Dust cakes with a little powdered sugar and serve immediately.

Morning Glory Muffins

INGREDIENTS

• 2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups shredded carrots (3-4 medium carrots, peeled before shredding)
• 1/2 cup chopped walnuts
• 3/4 cup flaked coconut (sweetened or unsweetened)
• 3/4 cup shredded apple (about 1 medium apple, cored and peeled before shredding)
• 1/4 cup flax seed (optional)
• 3 eggs
• 1 cup vegetable oil (or 3/4 cup coconut oil, melted)
• 2 teaspoons vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line 18 muffin cups with paper muffin liners (or grease a non-stick muffin pan).
2. In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. Stir in the carrots, chopped walnuts, coconut, shredded apple and flax seed. Mix until well blended.
3. In a separate smaller bowl, whisk together the eggs, oil and vanilla. Pour the egg mixture into the carrot/flour mixture and stir just until moistened.
4. Scoop batter into prepared muffin cups. (Note that the muffin cups will be very full which is OK as these muffins rise only slightly during the baking process.)
5. Bake in a 350 degree oven for 20-25 minutes. They will be done when the centers are still slightly soft but a toothpick inserted into the center of the muffin comes out clean.

Adapted from http://www.afamilyfeast.com/morning-glory-muffins/

*I substituted 1 cup coconut oil.  The were pretty greasy when they came out of the oven, maybe decrease the oil next time? 

*Next time substitute some of the sugar:

• For every 1 cup of sugar, substitute 1/2 to 2/3 cup of honey
• Reduce the liquids- for every 1 cup of honey subtract 1/4 cup of other liquids
• Add baking soda - 1/4 tsp to every cup of honey.
• Try reducing oven temp by 25 degrees.

Sourdough Bread

Ingredients

• 1 cup "fed" sourdough starter
• 1 1/2 cups lukewarm water
• 2 teaspoons instant yeast
• 1 tablespoon sugar
• 2 1/2 teaspoons salt
• 5 cups Unbleached All-Purpose Flour

Instructions

1. Combine all of the ingredients, kneading to form a smooth dough.
2. Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes.
3. Gently divide the dough in half; it'll deflate somewhat.
4. Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
5. Spray the loaves with lukewarm water.
6. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
7. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Maintaining a sour dough starter -  http://blog.kingarthurflour.com/2012/04/08/maintaining-your-sourdough-starter-food-water-and-time/

http://www.kingarthurflour.com/recipes/rustic-sourdough-bread-recipe

Philly Cream Cheese Steak Sandwich

3 pounds beef 
   *The original recipe calls for skirt steak, but I used whatever steaks I had in my freezer

Trim fat from steak, if needed.  Slice the steak crosswise, with the grain, into 3 inch wide strips. Place steak on large plate and freeze until firm, about 1 hour.  Using a sharp knife, slice the frozen steak as thinly as possible against the grain.  Chop the meat coarsely with your knife once it is all sliced.  Place meat in a bowl.

1 chopped onion
1 chopped red pepper

Add to a bowl with the meat.


Heat 1 1/2 Tbsp canola oil in 12 inch nonstick skillet over high heat until just smoking.  Add half of the meat mixture in an even layer and cook without stirring, until well browned, 4 to 5 minutes.  Stir and continue to cook until the meat is no longer pink, 1 to 2 minutes.  Transfer the meat to a colander to drain.  Wipe out the skillet with paper towels and repeat with 1 1/2 Tbsp oil and remaining chopped meat mixture.

Return the now empty skillet to medium heat.  Drain the excess moisture from the meat, return the meat to the skillet.

1/2 tsp salt
1/8 tsp pepper
1/4 cup grated parmesan cheese
8 oz. cream cheese

Add to the skillet with the cooked meat.  Cook, stirring constantly, until the meat is warmed through and the cream cheese coats the meat.

Turn off the heat and put a lid on the skillet to keep warm.

6 (8 inch) soft Italian sub rolls

Adjust the oven rack to the middle position and heat oven to 400 degrees.  Split rolls open, spread on baking sheet and toast until lightly browned, 5 to 10 minutes.

Divide the meat mixture evenly among the toasted rolls and serve.