Strawberry Pretzel Salad

Ingredients

• 2 cups crushed pretzels
• 3/4 cup melted butter
• 3 tablespoons sugar, plus 3/4 cup sugar
• 1 (8-ounce) package cream cheese
• 1 (8-ounce) container whipped topping
• 2 (3-ounce) packages strawberry gelatin dessert mix
• 2 cups boiling water
• 2 (10-ounce) packages frozen strawberries
• 1 (8-ounce) can crushed pineapple
• Whipped topping or whipped cream, to garnish

Directions

Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until ready to serve.

Puppy Chow (Muddy Buddies)

Ingredients:

9 Cups of Corn, Rice, Wheat or Chocolate Chex cereal (or a combination)
1 Cup of semi-sweet chocolate chips
1/2 C. peanut butter
1/4 C. butter or margarine
1 teaspoon vanilla
1 1/2 C. powdered sugar

Directions:

1. Measure cereal in a large bowl and set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Curried Cauliflower Salad

1 cauliflower
1 ½ c. frozen peas, thawed
½ c. celery, diced
¼ c. sliced almonds
1 T. light mayo
¼ c. coconut milk
Juice of 1 lime
¼ tsp. celery salt
¼ tsp. curry powder,
¼ tsp. onion powder
Pinch cardamom

Cut the top, flowered part of cauliflower with a sharp knife (it should crumble into very small pieces). Save the remaining part of the cauliflower for another dish. Place cut pieces of cauliflower into a large bowl. Add remaining ingredients, stir. Add salt and pepper to taste. Serve immediately with grilled chicken strips marinated in honey, a pinch of curry & smoked paprika. Enjoy!

Broccoli Salad

4-5 stalks of broccoli, florets only, cut into small pieces
2 cups shredded cheddar cheese
1 package bacon, cooked till crisp
sunflower seeds
chopped red onion

Fill bowl with cut broccoli florets(eyeball amount), add shredded cheese, sunflower seeds (just eyeball amount), chopped red onion (eyeball amount again). Cook bacon, and crumble. Set aside till ready to serve.

Dressing

1 cup mayo
1/2 cup sugar
2 tbs red wine vinegar.

Add dressing and broccoli just before serving and enjoy! I also make the dressing ahead of time and let it sit in the fridge for a few hours.

Crème Pies

3 t. olive oil
3 t. melted butter
3 eggs
1 c. dark brown sugar
1 tsp. vanilla
Pinch of salt
1 tsp. baking powder
1 ½ c. Coach’s Oats
1 c. whole wheat flour
In a large bowl, combine olive oil, butter, eggs, and brown sugar. Beat with an electric mixer until light and fluffy. Add remaining ingredients, mixing well to create a thin dough. Plop teaspoonfuls of the batter onto a cookie sheet. Bake in an oven preheated to 350 degrees for 6-8 minutes, or until the cookies have flattened and cooked through (but are not browned on the outside! We don’t want these cookies too crispy!) Remove from oven and immediately transfer cookies to a wire cooling rack with a thin, metal spatula. Allow to cool. Frost the centers with White Vanilla Buttercream

White Vanilla Buttercream

4 T. shortening
1/4 c. butter, softened
1 lb. powdered sugar
2-3 T. milk
½ tsp. clear vanilla extract
Whip all together in a medium bowl until light and fluffy. Smear into the center of oatmeal creme pies. Enjoy!

Chicken Salad Recipe

Ingredients:

4 c. chopped, cooked chicken (4-5 breasts or 2 cans chicken)

1/2 c. chopped celery

3/4 c. chopped red grapes

1/2 c. slivered almonds, toasted

3 T. chopped parsley

Dressing:

3/4 c. mayo

3/4 c. whipping cream

3 T. lemon juice

Salt and pepper

In a large bowl, whisk mayo and whipping cream together. Add lemon juice, salt and pepper to taste. Add all ingredients to dressing and mix well.

Parmesan Herbed Orzo Salad

Ingredients

• 2 1/2 cups orzo
• 1 clove garlic, minced
• 1/4 cup chopped red onion
• 1/4 cup freshly chopped parsley leaves
• 1 lemon, zested and juiced
• 1 tablespoon olive oil
• 1/4 cup freshly grated Parmesan
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Cook orzo as directed on package.

In a large bowl, toss together orzo with remaining ingredients. Can be served warm or chilled.

Quick Orzo Salad

Ingredients

• 8 ounces orzo pasta
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/4 cup minced red onion
• 1/2 cup grape tomatoes
• 1/4 cup chopped fresh basil leaves
• Salt and freshly ground black pepper

Directions

Cook orzo according to package directions. Drain and transfer to a large bowl. Stir in olive oil, vinegar, red onion, tomatoes and basil and toss to combine. Season, to taste, with salt and black pepper.

Tzatziki

otherwise known as Cucumber Yogurt

Ingredients:

1. 1 tbsp fresh lemon juice
2. 1/2 cup evoo
3. 1 clove garlic (minced)
4. 1 tsp kosher salt
5. 2 cups plain yogurt (greek)
6. 1 cucumber (peeled and halved lengthwise

Directions:

In a bowl, combine the lemon juice, evoo, garlic, salt, & Yogurt. Grate the cucumber halves into the mixture. Mix well. Refrigerate for at least an hour. Serve Chilled.

Pico de Gallo #2

Ingredients

• 6 roma (plum) tomatoes, diced
• 1/2 red onion, minced
• 3 tablespoons chopped fresh cilantro
• 1/2 jalapeno pepper, seeded and minced
• 1/2 lime, juiced
• 1 clove garlic, minced
• 1 pinch garlic powder
• 1 pinch ground cumin
• salt and ground black pepper to taste

Directions

1. Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Pico de Gallo

Ingredients

• 1 medium tomato, diced
• 1 onion, finely chopped
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 sprigs fresh cilantro, finely chopped
• 1 green onion, finely chopped
• 1/2 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Garden Salsa

Ingredients

• 1 medium green pepper, chopped
• 2 celery ribs, chopped
• 1 medium tomato, diced
• 1 small onion, chopped
• 1 medium carrot, chopped
• 1/4 cup minced fresh cilantro or parsley
• 1 (14.5 ounce) can diced tomatoes, drained
• 1/2 cup water
• 1/2 cup tomato sauce
• 1/3 cup tomato paste
• 3 garlic cloves, minced
• 1 tablespoon lemon juice
• 1/4 teaspoon pepper
• Tortilla chips

Directions

1. In a bowl, combine the first seven ingredients. In another bowl, combine the water, tomato sauce, tomato paste, garlic, lemon juice and pepper; stir into the vegetable mixture. Serve with chips. Refrigerate leftovers.

Fresh Salsa

Ingredients

• 4 cups chopped peeled fresh tomatoes
• 1/4 cup finely chopped onion
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon olive or vegetable oil
• 1 tablespoon vinegar
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 garlic clove, minced

Directions

1. In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator

Yogurt Spinach Dip

Ingredients

• 1 cup chopped fresh spinach
• 1 cup plain yogurt
• 1 cup mayonnaise
• 2 teaspoons seasoning salt
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground dry mustard
• 1/4 teaspoon garlic salt

Directions

1. In a medium bowl, mix together spinach, plain yogurt, mayonnaise, seasoning salt, parsley, basil, oregano, dry mustard and garlic salt. Chill until serving.

Spinach Dip

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (8 ounce) container sour cream
• 1 cup mayonnaise
• 1 (.4 ounce) packet dry vegetable soup mix

Directions

1. In a medium mixing bowl combine spinach, sour cream, mayonnaise and vegetable soup mix. Mix well. Refrigerate it for 4 hours. Stir before serving.

Lemon Garlic Hummus

Ingredients

• 3/4 cup vegetable oil
• 3 tablespoons lemon juice
• 2 cups garbanzo beans (chickpeas), rinsed and drained
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• Pita bread, cut into wedges

Directions

1. In a food processor, combine the oil, lemon juice, beans, garlic and salt; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges.

Black Bean/Corn Salsa

Black Bean/Corn Salsa  #1

Ingredients

• 3-1/2 (15 ounce) cans yellow corn, drained
• 3-1/2 (15 ounce) cans white corn, drained
• 7 (15 ounce) cans black beans, drained and rinsed
• 3-1/2 (14.5 ounce) cans Italian-style diced tomatoes, drained
• 3-1/2 bunches finely chopped cilantro
• 17-1/2 green onions, finely sliced
• 3-1/2 small red onion, finely chopped
• 3-1/2 red bell pepper, seeded and chopped
• 3 tablespoons and 1-1/2 teaspoons minced garlic
• 3/4 cup and 2 tablespoons lime juice
• 3-1/2 avocado - peeled, pitted, and diced
• 1/4 cup and 3 tablespoons olive oil, or to taste

Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

 

Black Bean/Corn Salsa  #2

Ingredients

• 18-1/2 (15 ounce) cans black beans, drained and rinsed
• 6-1/4 (11 ounce) cans Mexican-style corn, drained
• 12-1/2 (10 ounce) cans diced tomatoes with green Chile peppers, partially drained
• 12-1/2 tomatoes, diced
• 12-1/2 bunches green onions, chopped
• Cilantro leaves, for garnish

In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green Chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

Chocolate Chip Slab Cookies

1 cup butter

1 cup brown sugar

1 tsp vanilla

2 cups flour

1 cup chocolate chips.

1. Preheat oven to 350 degrees F. Grease a 9 x 13 pan.

2. Cream butter and sugar. Add vanilla. Stir in flour and chocolate chips. Press dough in pan.

3. Bake 2-25 minutes until lightly browned. Cool slightly, but cut when still a bit warm. Cool some more before you dig in.

Blackened Chicken Salad & Sweet Cilantro Dressing

Blackened Chicken Salad

1 ½ c. grilled blackened chicken
5-6 c. Romaine lettuce, chopped
½ c. sliced strawberries (mangoes, peaches or blueberries will also work beautifully)
2 T. roasted pepitas (pumpkin seeds)
Toss all ingredients together. Serve with Sweet Cilantro Dressing. Enjoy!

Sweet Cilantro Dressing 

¼ c. cilantro
½ c. light mayo
¼ c. honey
¼ c. cream
1 T. freshly squeezed key lime juice
Blend all ingredients together in a blender until nicely pureed. Serve over blackened chicken salad.

Chicken Salad Recipe

4 c. chopped, cooked chicken (4-5 breasts or 2 cans chicken)

1/2 c. chopped celery

3/4 c. chopped red grapes

1/2 c. slivered almonds, toasted

3 T. chopped parsley

Dressing:

3/4 c. mayo

3/4 c. whipping cream

3 T. lemon juice

Salt and pepper

In a large bowl, whisk mayo and whipping cream together. Add lemon juice, salt and pepper to taste. Add all ingredients to dressing and mix well.

BLUEBERRY TORTE OR DUMP CAKE

Dump 1 (20 ounce) can crushed pineapple into a 9 x 13 x 2 inch ungreased pan and spread evenly (do not drain pineapple).

Dump 1 (21 ounce) can blueberry pie filling on top of pineapple - spread evenly. (Do not mix.)

Dump 1 box of plain yellow cake mix (dry).

Spread evenly. (Do not mix.) Add stick of melted butter onto top.

Enjoy!!

 

(Clayton’s choice for his Birthday Cake)

Chilled Asparagus Pea Soup

Ingredients:

• 1 pound asparagus, cut into 1-inch pieces
• 1 cup shelled fresh peas (or frozen if that’s all you have)
• 1 small yellow onion
• 2 tablespoons olive oil
• 2 cups chicken or vegetable broth
• 6 leaves fresh mint
• 1/2 cup half and half (or cream)
• salt and pepper

Instructions: Warm olive oil in a soup pot over medium heat. Add onion and cook until it becomes translucent, about 5 minutes. Add asparagus, a pinch of salt and pepper, and broth. Increase heat to high and bring to a boil; then reduce to a simmer and cook for 7 minutes. Add peas and cook for an additional 3 minutes. Asparagus should be just tender when pricked with a fork. Remove from heat and let cool a little. Add mint (torn into small pieces).  Process in small batches in a blender until smooth. Stir in half and half.  Pour into a bowl and chill in the refrigerator for at least one hour. (You can also accelerate the cooling by setting the bowl into a larger bowl with ice and water.) Garnish with additional mint leaves. Serves 4. Enjoy!

Note: Make this with vegetable broth for Meatless Monday.

Ridiculously Good Raisin Cookies

makes 4-5 dozen

2 cups raisins

1 cup water

1 tsp baking soda

1 cup butter

2 cups sugar

3 eggs

1 tsp vanilla

4 cups flour

1 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

1. Preheat oven to 350 degrees F.

2. In a small sauce pan boil water and raisins together for 5 minutes. Cool slightly and stir in baking soda.  Set aside.

3. Cream together butter and sugar. Add in eggs and vanilla.  Combine well. Stir in raisins then add in dry ingredients.

4. Drop by teaspoonfuls on a greased cookie sheet. Bake 12-15 minutes.

Greek Salad

This is a perfect recipe to tackle with the kids. In our house no one is much of a fan of olives, but feel free to add a handful of black olives if you prefer. We also like to toss this with a crisp lettuce at times. It’s perfect for a hot day, a picnic, and for cooking together.

• 2 cloves garlic
• 1/2 medium sized red onion
• 1/2 cup olive oil
• 1 tbsp red wine vinegar
• 1 tbsp dried oregano
• 3 tomatoes
• 1 red pepper
• 1 long english cucumber or 4 salad cucumbers
• 1/2 red onion
• 1 cup crumbled feta
• 1/2 lemon, juiced
• pepper to season

1. Mince garlic and thinly slice the red onion. Toss with olive oil, vinegar, and dried oregano. Set aside until you are done the rest of the chopping. I do this first, then call the girls in to help. Mincing and thinly slicing onions are tasks best left to the adults.

2. Chop the tomatoes, pepper, and cucumbers. Toss with feta, onions and lemon juice. Add in olives and/or lettuce here if desired.

3. Serve at room temperature.

Chocolate Chews

Ingredients

• 1/2 cup dried fruit - raisins, prunes, apricots, cranberries or dates
• 3/4 cup almonds
• 1/4 cup tahini
• 1/4 cup soymilk
• 1/2 cup fair trade cocoa
• 1/2 cup unsweetened shredded coconut
• 1 - 2 tsp almond extract

Directions

1. In a food processor chop dried fruit and almonds into a fine chunky meal.
2. Pour in tahini and milk and mix well.
3. Add cocoa, coconut and almond extract. Mix well, scrapping the sides of the bowl often.
4. Transfer mixture into a small container and press down firmly with a spatula or your hands.
5. Refrigerate till ready to pack.
6. On the trail, cut into squares.

Notes

These can be made ahead of time and keep well in the fridge. They'll keep well on the trail also for a couple days. When they're not refrigerated though they will get stick-to-your-fingers soft in warm weather.