Cranberry Salsa with Orange

Friend Sophia got this recipe from a friend who got it from a friend.  We make and love cranberry salsa- but this friend called this Cranberry Relish.  I don't.  And we love the orange!

Cranberry Salsa with Orange

1 pkg. fresh cranberries chopped fine
2 large apples, chopped fine
1 orange rind and juice  (don't grate the white part of the orange rind!)
cilantro
half of a jalapeno pepper
2 T. finely chopped yellow onion
2 shakes salt
3/4 c. sugar

Dice and mix together and chill to marinate the flavors.  Delish on crackers!!!  The orange makes it!

Mexican Fruit Salad

When you go to many south of the border countries, you will see tienda's everywhere selling chips and pop and fruit.  The fruit is usually given in baggies and is such a touch of delightful.  Read on and you will see why.

Use what fruit you like- I used watermelon, blackberries and pineapple.  Squeeze fresh lime over the fruit- then sprinkle with kosher salt and the Mexican spice Tajin (I found it in my grocery store- ask for it.)  Just a titch.  How easy is that???  Fruit salad with a kick. Love it!!!!

Key Lime and blueberry Pie in Jars

Cousin Zella made this yummy dessert in tiny mason jars for our Bucket group. It was so yummy.  This is a dessert you can make for on the go.  Just put lids on and pack away!  The recipe came from Woman's Day magazine.

Key Lime and Blueberry Pie in Jars

Ingredients

• 12 graham crackers
• 2 tbsp. granulated sugar
• 6 tbsp. unsalted butter, melted
• 1 (14 ounce) can sweetened condensed milk
• 4 large egg yolks
• 1/2 c. fresh lime juice (from about 4 limes)
• 1/2 c. heavy cream
• 1 c. blueberries
• Grated lime zest, for serving

Directions

1. Heat oven to 375 degrees F. Line an 8 1/2 X 4 1/2 inch loaf pan with parchment paper, leaving a 3-inch overhang on the two long sides.
2. In a food processor, pulse the graham crackers and sugar to form fine crumbs (you should have 1 3/4 cups crumbs total). Add the butter and pulse to combine.
3. Spoon 1 tablespoon each into eight 4-ounce jars, gently pressing them into the bottom. Transfer the jars to a large rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared loaf pan and transfer the pan to the baking sheet. Bake until the crusts are golden brown, 12 to 15 minutes. Transfer to a wire rack to cool. Reduce oven temperature to 350 degrees F.
4. In a large bowl, whisk together the milk and egg yolks. Add the lime juice and whisk to combine. Divide the mixture among the cooled jars (3 tablespoons per jar) and bake until just set, 10 to 12 minutes. Transfer to a wire rack and let cool, then refrigerate until ready to serve (or up to 2 days).
5. Using an electric mixer, beat the heavy cream in a medium bowl until stiff peaks form. Roughly break up the remaining graham cracker crust (you will have some left over) and form layers in the jars using the cream, blueberries, lime zest, and broken grahams.

Chicken and Shrimp Fruit Salad with Serranao Peppers and Lime

What a light and delicious salad cousin Zella made for us for our monthly Bucket group.  It is healthy and low fat.  Just very good and refreshing.  I went right out to get the ingredients to make it again for dinner!  Zelaa served hers on a lettuce leaf with warm rolls.



Chicken and Shrimp Fruit Salad with Serrano Peppers and Lime (serves 4)

2 cups cooked and diced or shredded chicken
1-2 cups shrimp
1 Granny Smith apple (more if you like)
1 orange, peeled and in sections (more if you like)
1- 2 cup seedless grapes, cut in halve 

1 cup dry roasted peanuts or cashews

Dressing:  
1/2-1 Serrano chili peppers.
2 T. chopped cilantro

1  sliced shallot, diced or sliced
2 cloves garlic, minced

1/2 cup fresh squeezed lime juice
sugar to taste
dash of salt

Mix the salad ingredients together except nuts.

Many Southeast Asian dressings do not contain any oil, and this dressing is no exception.  Slice the Serrano chili peppers down the middle and carefully remove the seeds and ribs. (This tones down the spiciness of this dish.)  Add some chopped cilantro.  Saute shallot and garlic  until lightly browned then add to the dressing.  Mix in lime juice and add just enough sugar to balance the acidity of the lime juice.  Add a touch of salt.

Once the dressing is ready, add nuts to salad, then drizzle with dressing.  If you are going to keep this salad for a while, you can mix all the ingredients together, but do not dress it until just before you serve it.

Italian No Bake Cake

I like to do creative visiting teaching and like looking for different ways to serve the ladies I visit.  Cheryl had posted this recipe to remember on Facebook and I thought I would make it and surprise her with it.  She loved it and my husband (who is a coconut nut) loved it too.  Very refreshing for a summer dessert. (I did not put the nuts on top.)  Easy peasy.

Italian No Bake Cake

1 box of Vanilla Wafers
1 can of crushed pineapple with juice
1/4 cup lemon juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapple and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Top with Cool Whip, and coconut and cherries. Refrigerate overnight. Serve and enjoy!

Note: You can replace coconut with pecans if you'd like.

Keebler Cookie Salad

Last week we attended a funeral in Idaho for my sweet sister-in-law, Vickie.  In the tradition of Mormon funerals, the family and friends are treated a nice meal after the services.  Ham is ever present, lots of hot and bubbly funeral potatoes (potatoes with sour cream, cream of chicken soup, shredded cheese with a cornflake topping), salad, rolls and yummy desserts.  I had a salad that I have never had before but was told is was an old-time  recipe.  It is called Keebler Cookie salad.  It makes a ton so for a smaller  gathering, cut in half.  I also love maraschino cherries so added some of those in.

KEEBLER COOKIE SALAD   2 c. buttermilk 2 sm. pkgs. instant vanilla pudding 16 oz. Cool Whip 2 cans mandarin oranges, drained 1/2 c. chunk pineapple, drained may also be added 1/2 pkg. crushed fudge stripe cookies Mix all together and sprinkle 2 or 3 crushed cookies on top.

Mango and Apple Salsa

Last week I sent out invitations to my Bucket group....to my Bucket Full of Apples celebration!

 

I have so many apple recipes I love, but I finally settled on this menu.  Perfect for a fall luncheon.

 

My Apple Party menu:

 

grilled smoked ham and cheese with apple butter pinions

mango and apple salsa with chips

Autumn Salad (with apples, pears, Swiss cheese, cashews)

 

Dessert-  Caramel Apple Cheesecake Bars

 

Favors:  Toffee Cream Cheese Dip with Green Apple

 

 

 

 

Mango and Apple Salsa

 

2 mangoes

2 apples

1/4-1/2 cup diced purple onion (I prefer lighter on the onion)

cilantro (about 2 T. dried)

juice of 2 limes (I actually used a couple of Tbsp. of limeade concentrate)

salt to taste

Put all ingredients in a food processor and chop. Pour lime juice over top and stir in. Add salt to taste. Serve with chips. 






 

Toffee Dip and Apples

Favors:  I made my daughter's favorite toffee dip and put it in a small mason jar (the squatty kind) for favors for my Apple party for my Bucket group.   It needs to be refrigerated but then put an apple on top and tie with a bow.  Perfect little take home gift from the apple party.  (for rest of apple menu, see label to the right.)
 

 
 Toffee Dip for Apples


1 pkg. toffee bits
12 oz. cream cheese, softened
1/2 cup brown sugar
1 tsp. vanilla

Mix together and serve with sliced apples

Strawberry Cheesecake Chimichangas

 My niece Mallorie spent the last week with me.  We always make a Bucket list of things we want to do when she's here....what restaurants to eat at (we hit two of my favorites- Bruges for European waffles and pommes frites- then Asian Star for lettuce wraps and Honey Walnut Shrimp.)  We spent some time at the Pioneer Park Farmer's Market (love it!) and watched a chick flick (Something Borrowed.)  We also chose a new Pinterest recipe to try.  Mal chose these Strawberry Cheesecake Chimis - and we loved them.  Quick and easy and divine!

 

 

 

 Ingredients

1. 1 (8-oz.) package cream cheese, at room temperature
2. 1/4 cup sour cream
3. 1 Tablespoon plus 1/4 cup sugar, divided
4. 1 teaspoon vanilla extract
5. 1/2 teaspoon fresh lemon zest
6. 6 (8-inch) soft flour tortillas
7. 1 3/4 cups sliced strawberries, divided
8. 1 Tablespoon cinnamon
9. fresh whipped cream

 

1. Vegetable oil, for frying
2. Equipment: toothpicks; deep-fry thermometer

In the medium bowl, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.

Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas. 

Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.

Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.

Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.

Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries (and whipped cream, if desired.)

Overnight Blueberry French Toast

Overnight Blueberry French Toast

Friend Nancy T. has a guest ranch in Montana and is always on the lookout for quick and easy breakfasts so she can enjoy her guests.  This is one of the easiest stratas I've found.  She substitutes a good cinnamon bread for the day old.  This is a five star!

"This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind."

Ingredients:

12 slices day-old bread, cut into 1-inch cubes 2 (8 ounce) packages cream cheese, cut into 1 inch cubes 1 cup fresh blueberries 12 eggs, beaten 2 cups milk 1 teaspoon vanilla extract

1/3 cup maple syrup 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 cup fresh blueberries 1 tablespoon butter

Directions:

1.	Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2.	In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3.	Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4.	Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5.	In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Berry Cheesecake Parfaits

Janice made wonderful parfaits for our Creative cooking Brunch class.  Perfect for breakfast, brunch or dessert.  It is different from other recipes I've seen ( or made) as this one calls for softened brie cheese.  Janice substituted agave for the sugar and the honey.  She also made her own glazed nuts with maple syrup.

(I didn't get a picture at our Brunch so I had to use a picture from Pinterest.  Similar look.)

Berry Cheesecake Parfaits

　
1 8 ounce round Brie cheese, softened
1 8 ounce package cream cheese, softened
1/3 - 1/2 cup sugar
1 tablespoon lemon juice
6 cups sliced fresh strawberries, blueberries, raspberries, and/or cut-up mixed fruit
1 3  3/4ounce package butter toffee-glazed sliced almonds
Honey or agave

1. Remove and discard the rind from the Brie cheese. In a medium bowl beat Brie cheese, cream cheese, sugar, and lemon juice with an electric mixer on medium speed until almost smooth. Set aside.

2. Layer strawberries, cheese mixture, and almonds in eight parfait glasses or water goblets. If desired, drizzle with honey.  Top with almonds.

　

If you wish to make these parfaits ahead, do not use apples, pears, or peaches because the fruit will turn brown. Prepare the cheese mixture and fruit as directed. Cover and chill for up to 24 hours. To serve, let cheese mixture stand at room temperature for 30 minutes;  assemble as directed.  Cover and chill the finished parfaits for up to 4 hours. 　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　

Fruit Pavolva

 

Friend Sheron made these beautiful pavlovas when she hosted our Bucket lunch (see details on my regular blog- constantgrowingamazement.blogspot.com)  They were marvelous and really a light dessert. 

 

Fruit Pavlovas

Sheron Fitch
(adapted from Melissa d’Arabian of the Food Network)

Ingredients for 4 small servings (I doubled recipe for 5 larger ones):

2 egg whites (separate while cold, let set at room temp. for at least 30 min.)
1/4 cup super fine sugar (usually comes in cardboard quart box..baker’s sugar)
Another 1/4 cup super fine sugar mixed with the following cornstarch
1 teaspoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon white wine vinegar (or distilled white vinegar)

1/2 cup heavy whipping cream
Strawberries sliced, or other berries
Kiwi fruit, sliced and quartered
1/4 cup apricot jam
2 Tablespoons hot water

Preheat the oven to 275 degrees F.  Line a baking pan with a sheet of parchment paper.  I drew underneath the paper, with a pencil, the circle size I wanted the meringues to be.

Measure all ingredients ahead of time, and have in small bowls, ready to use.

In a medium glass bowl, whip the egg whites with an electric mixer on lower speed until foamy, not quite making peaks.

Add 1/4 cup of the fine sugar and whip until stiff peaks form.  Add the other 1/4 cup fine sugar with cornstarch and whip to mix.  Add to the egg whites the vanilla and vinegar, and blend with beater on lowest setting until incorporated.

Spoon the mixture into piles within the drawn circles.  Use a spoon to create a well in each pile, pushing gently from the inside out.

Bake for 40 minutes, and then turn off the oven (do not open the oven door), and leave the pavlovas in the oven untouched for another 20 minutes.  Remove from oven and place on wire cooling racks.  Can be stored on the racks, covered with plastic wrap, for 2 to 3 days.

When ready to serve, whip the cream until it makes soft peaks (sweetened with some sugar and vanilla extract).  Top the pavlovas with the whipped cream and berries and kiwi.  Make a quick sauce by thinning the jam with hot water and drizzle over the pavlovas.  Serve.

 

 

 

 

Spiced Fig and Apple Compote

SPICED FIG AND APPLE COMPOTE

(This is good warm or at room temperature, on its own or over Greek yogurt.)

2 quarter-size thin slices fresh ginger
5 whole cloves
1 (4-inch) cinnamon stick
2 medium Golden Delicious apples, peeled, cored, and cut into 1/2-inch cubes
½ cup fresh orange juice
2 Tbsp. honey
8 oz. fresh figs, trimmed and quartered (or dried figs)
1/4 cup walnuts, toasted (opt.)

Lay a double layer of cheese cloth on your work surface and place in its center the ginger, cloves, and cinnamon. Enclose the spices and tie with kitchen string to form a spice bundle. (You can throw spices loosely into pan but make sure you pick them out at the end.)


In a small saucepan, place the apples, orange juice, honey and spice bundle. Bring to a boil. Reduce the heat and simmer until the liquid has reduced by half, about 10 minutes.

Stir in the figs and simmer gently for 5 minutes.

Remove the pan from the heat. Remove and discard the spice bundle. Stir in the nuts if desired. Serve warm or at room temperature. ( You can store the compote in a tightly sealed container in the refrigerator for up to 4 fays. Heat in a microwave for about 30 seconds on high power, stirring once during heating, or in a small saucepan before serving. Add a tsp. or two of water to the saucepan if the compote seems dry.)

from Jillian Michaels Master Your Metabolism Cookbook

Bucket 4th of July

A special thanks to Diana who went above and beyond in making us feel patriotic and pampered at Bucket, the 3rd of July.  Her coconut salmon was spectacular as well as her fun red, white and blue table.


Coconut Salmon-
Whip egg whites together and brush on salmon fillets, then dip salmon in shredded coconut. Bake until salmon is no longer "wet" inside. I noticed that Diana put tin foil on her baking sheet.  Diana did tenderloin size -about 2 inches by 5 inch fillets- baked at 350 about 10 minute.   She then made a reduction of teriyaki sauce - just boil teriyaki sauce until it reduces- about 15 minutes. Serve the salmon on a bed of mixed greens and drizzle the teriyaki sauce over the top.  Don't leave the greens off since the combination is perfect.
(note: you can warm up the reduction for another time but if you boil it again, it burns and gums up.)










Layered 4th of July beverage-
Her fourth of July drink was a show stealer. Put ice in glass about 1/3 up. Pour cranberry juice up to top of ice. The fill the glass up to the top with ice. Pour blue gatorade another 3rd (or more.) Top with Diet Sprite. You have a great 4th drink. Apparently the sugar content is the key to separation so don't buy diet cranberry juice. We were amazed!

Flag Salad

She did a flag fruit salad with blueberries for the stars, watermelon and bananas for alternating stripes. 

Star tortillas-

She also cut out corn tortillas in star shapes (cookie cutter)....bake 350 on pam-ed baking sheet.  After 2 minutes, put mounds of grated cheese in center and sprinkle lightly with paprika.    Yum and cute.

Tapioca with strawberries an blueberries.  Costco rules! 
Dessert was tapioca topped with strawberries and blueberries. 

another tip she shared was dipping strawberries in sour cream...then instead of the traditional brown sugar, dip them in fire-cracker colored sugars!

Brazillian Grilled Pineapple

I know most people have grilled pineapple - and just slapped pineapple rings on the grill topped with a titch of brown sugar.  But I'm here to tell you there is grilled pineapple and then there is GRILLED Pineapple Brazilian-style.

This is a new family favorite!  Thanks, Domingues family.

Brazilian Grilled Pineapple

Layer pineapple, either spears or rings, in a 9 x 13 pan.  Mix about 2 cups brown sugar in about 6 cups water and bring to boil in a saucepan.  Pour the boiling mixture over the pineapple and let marinade overnight or for several hours.  When ready to eat, drain the marinade off the pineapple and grill til warm with grill marks.  Heaven!

Pina Colada Fruit Salad

Summer is coming and nothing goes better with your outdoor BBQ than a good fruit salad.  I have lots of fruit salad favorites but this new recipe caught my eye since I'm pina colada crazy.  I would add maraschino cherries just because...well, you can't have a pina colada without the cherry! The pina colada dressing is light and refreshing.

Pina Colada Fruit Salad

　

1-1/2 cups green grapes

1-1/2 cups seedless red grapes

1-1/2 cups fresh blueberries

1-1/2 cups halved fresh strawberries

1 can (8 ounces) pineapple chunks, drained

1/2 cup fresh raspberries

maraschino cherries (I added!)

1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed

1/2 cup sugar

1/2 cup pineapple-orange juice

1/8 teaspoon almond extract

1/8 teaspoon coconut extract

Directions

In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, sugar, juice and extracts until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving. Yield: 9 servings.

(note:  I can't wait for watermelon to be on....I think this salad dressing would be perfect for watermelon and pineapple.)

Baked Pear with Pine Nuts and Goat Cheese

Baked Pear with Pine Nuts and Goat Cheese

 (serves 4)

2 ripe but firm pears

3.5 oz (100g) goat cheese, crumbled (I actually did a mix of blue cheese crumbles and a little feta.)

3/4 oz (20g) pine nuts

1 sprig rosemary


2 tbsp honey


2 tbsp (30g) butter



Wash the pears, slice them lengthwise into halves. With a small sharp paring knife and a spoon remove the core and seeds from each pear, leaving a round well for the filling.


Heat the butter in a skillet and brown the pears, skin side down, on low heat for about 10 mn.

Preheat your oven at 350ºF (180ºC).

Place the pears in a ovenproof dish and pour the cooking butter on top. Add half a cup of water in the ovenproof dish. Bake 10 to 15 mn.

Meanwhile, gently toss the goat cheese with the pine nuts and the rosemary in a small bowl. Season.

Remove the pears from the oven. Divide the mixture among the pears, mounding it on top of the indentation. Spoon a bit of honey and bake them again for another 10 mn. Serve immediately.