Cucumber Salad

Ingredients:

8 C Cucumber, peeled and cut into quartered slices (about 8 medium cucumbers)

1 C Mayonnaise

3/4 C Sweet onion, chopped

1 t Dried Dill

1/4 t Garlic powder

1/8 t Black pepper

1/2 t Kosher salt

4 oz Sharp cheddar, cut into small cubes

Directions:

Combine all ingredients. Cover and refrigerate overnight. 

Yield: 8-10 Servings

Tip: For lighter version use half regular mayonnaise and half light mayonnaise. 

* My recipe

Peach Muffins

Ingredients:

1 Egg, slightly beaten

1/4 C Unsweetened applesauce

2/3 C Sugar

1/2 t Salt

1/4 t Cinnamon

1 t Lemon juice

1/4 t Vanilla extract

2 C All-purpose flour

1 T Baking powder

1 C Milk

1 C Peaches, peeled and diced

Directions:

Preheat oven to 400 degrees. 

Grease 12-cup muffin tin or line with papers. 

In a large bowl, combine egg, applesauce, sugar, salt, cinnamon, lemon juice, and vanilla extract. 

In a medium bowl, combine flour and baking powder. 

Measure out milk. 

Alternate adding flour mixture and milk to egg mixture. Mix until just combined. 

Fold in peaches. 

Bake for 18-20 minutes or until toothpick comes out clean. 

* Adapted from http://www.loveandlaundry.com/2013/07/peach-muffins-from-yummy-healthy-easy.html

Peaches and Cream Puff (German) Pancake

Ingredients:

4 T Butter

4 Eggs

3/4 C Milk

3/4 C Flour

1/8 t Salt

2 Large peaches

1/4 C Brown sugar

Whipped cream

Maple syrup (optional)

Directions:

Preheat oven to 400 degrees. 

Put butter in pie pan or other round 8-inch pan. Place in oven until butter is melted. Remove from oven. 

In a large bowl, whisk together eggs, milk, flour, and salt. 

Pour egg mixture in pan. 

Bake 18-20 minutes until done. Remove from oven. 

Cover with peach slices. Cover peaches with brown sugar. 

Return to oven and bake an additional 2-3 minutes until brown sugar is melted. 

Top with whipped cream and syrup if desired. 

Yield: 4 Servings

* Adapted from http://lecremedelacrumb.com/2013/10/peaches-n-cream-german-puff-pancake.html

Refrigerator Bread and Butter Pickles

Ingredients:

1 1/2 lbs Cucumber, sliced 1/4-inch thick

1 1/2 T Kosher salt

1 C Thinly sliced sweet onion

1 C Sugar

1 C White vinegar

1/2 C Apple cider vinegar

1/4 C Light brown sugar

1 1/2 t Mustard seeds

1/2 t Celery seeds

1/8 t Ground turmeric

Directions:

In a medium-large bowl, sprinkle salt on cucumber slices. Cover and refrigerate for 1 1/2 hours. 

Rinse cucumbers thoroughly in a colander under cold water. 

Drain well. Return to bowl. Add onion and toss with cucumbers. 

Put cucumbers and onions in jars (whatever size you like) and leave a little room for vinegar mixture. 

In a medium saucepan, combine sugars, vinegars, seeds, and turmeric. Bring to a simmer over medium heat, stirring to dissolve sugars. 

Pour the hot vinegar mixture over the cucumbers. Let stand at room temperature for 1 hour. 

Cover and refrigerate 24 hours. Enjoy!

* Adapted from http://www.browneyedbaker.com/2011/08/25/bread-and-butter-pickles/

Zesty Dill Refrigerator Pickles

Ingredients:

1 1/2-2 lbs Cucumber

1 Jalapeño pepper, quartered (or hot pepper of choice, dried peppers are good too!)

2 Garlic cloves, quartered

2 T Chopped fresh dill

1 1/2 t Whole black peppercorns

1 1/2 t Ground coriander 

1 1/2 C White vinegar

3/4 C Apple cider vinegar

3/4 C Water

1/4 C Kosher salt

Directions:

Slice cucumber is desired shape. 

Arrange cucumbers in jars. 

Divide hot pepper, garlic, dill, peppercorns, and coriander between jars. 

In a medium pot, bring vinegars, water, and salt to a boil. Stir to dissolve salt. 

Divide brine among jars and screw on lids. 

Let jars come to room temperature and then refrigerate. 

Allow to set for at least three days before opening. 

Will stay in refrigerator for several months. 

Yield: 3 Pint jars

*Adapted from http://alldayidreamaboutfood.com/2011/07/spicy-dill-refrigerator-pickles-secret-recipe-club.html

Creamy Slow-Cooked Beef Tips

Ingredients:

3 lb Sirloin Tip, cut into cubes

1/4 C Flour

2 10-oz Can Golden cream of mushroom soup

2 T Dried minced onion

2 T Worcestershire sauce

3 C Fresh mushrooms, quartered

8 oz Cream cheese

Directions:

Combine all ingredients except cream cheese in slow-cooker. Cook on low 6-8 hours. 

When desired tenderness is reached, stir in cream cheese. 

Serve over rice, mashed potatoes, or egg noodles. 

* Adapted from http://www.food.com/recipe/crock-pot-beef-tips-with-creamy-gravy-275494

Cake Mix Chocolate Zucchini Muffins

Ingredients:

1 Chocolate cake mix

2 C Shredded zucchini

3 Eggs

Water, as needed

Directions:

Preheat oven to 350 degrees. Line a pan with muffin cups. 

In a large bowl, lightly beat eggs. Add zucchini and combine thoroughly. 

Add cake mix and combine. If needed, add water until cake mix becomes a thick batter. 

Fill muffin cups about 3/4 full. Bake until toothpick comes out clean. About 25 minutes. 

Remove from oven. Allow to cool in pan for five minutes. 

Remove to cooling rack. 

Serve immediately or refrigerate. 

Optional: To eat as cupcakes, top with frosting!

Yield: 12+ muffins, depending on size of cake mix

* Adapted from http://sweetcsdesigns.com/4-ingredient-chocolate-zucchini-bread/

Refrigerator Pickled Jalapeño Slices

Ingredients:

2 lb Fresh jalapeños, cut into 1/8-inch slices

2 1/4 C Vinegar

2 1/4 C Water

2 T Sugar (optional)

Per pint:

1/2 t Kosher salt

1/2 t Whole black peppercorns

1/2 t Whole cumin seeds

1/4 t Whole coriander seeds

1 Bay leaf

1 Garlic clove, peeled

Directions:

Boil enough jars and lids to hold 4 pints of pickled jalapeño slices. Keep jars warm until ready to fill. 

In 2-quart pan, combine vinegar, water, and sugar. Heat until just before it starts to boil. 

Add salt, pepper, cumin, coriander, bay leaf, and garlic to each jar.

Add jalapeno slices to jars, pressing down and packing them in compactly until jars are filled.

Pour hot vinegar mixture into each jar, leaving 1/2" head space. Insert bubble remover tool (or chopstick) down side of jar and press in toward center to release any bubbles. Clean jar rims with wet paper towel. Add jar lids and rings, making them "finger tight."

Allow jars to cool to room temperature and then store in fridge. Allow to marinate at least 3 days before eating. Good for several months. 

* Adapted from http://www.theyummylife.com/Pickled_Jalapeno_Peppers

Zucchini Crisp

Ingredients:

2 C Flour

1 C Sugar

1/4 t Cinnamon

1/4 t Salt

3/4 C Butter, cold

4-5 C Zucchini, peeled and cubed (or combination of zucchini and apples)

1/3 C Lemon Juice

1/2 C Sugar

1/2 t Cinnamon

1/4 t Nutmeg

Directions:

Combine flour, sugar, cinnamon and salt.

Cut in butter until crumbly.

Reserve 1 1/2 cups.

Pat remaining mix into bottom of greased 8x8-inch pan. 

Bake at 375 degrees for 8 minutes.

Place zucchini and lemon juice in saucepan. Bring to boil.

Reduce heat and cook 6-8 minutes until zucchini is tender.

Stir in sugar, cinnamon and nutmeg.

Cover and simmer 5 minutes.

Spoon over pre-baked crust.

Sprinkle with remaining crumb flour mix.

Bake at 375 degrees for 35-40 minutes or until golden brown.

Note: For a lighter crisp, cut all crust ingredients in half. Forego the bottom crust and use as topping only. 

* Adapted from http://musthavemom.com/2012/08/zucchini-dessert-crisp-recipe-tastes-just-like-apples.html

Gluten-Free Zucchini Muffins

Ingredients:

1 1/2 C Gluten-Free All-purpose baking mix

1/2 t Baking powder

1/2 t Baking soda

1/2 t Salt

1/2 t Pumpkin pie spice

2 Eggs

1/2 C Sugar

1/2 C Coconut oil

1 t Vanilla extract

1 C Zucchini, grated

Directions:

Preheat oven to 350 degrees. Line a muffin pan with baking cups.

In a small bowl, mix together the dry mix ingredients and set-aside.

In a mixing bowl, add the eggs and beat for about 2 minutes.

Pour in sugar and beat for an additional 2 minutes.

Add the oil slowly and beat for 1-2 minutes.

Add vanilla and zucchini and beat until just combined.

Add the dry flour mixture to your wet mixture and beat until combined.

Spoon into muffin cups.

Bake for 20-25 minutes or until a toothpick comes out clean. 

Cool in pan for a few minutes before removing to a wire rack to cool thoroughly.

Store in airtight container or in the fridge.

Yield: 12 Muffins

* Adapted from http://alittleinsanity.com/gluten-free-zucchini-bread-recipe/

Ways to Season Slow-Cooked Beef Roast

Option 1:

Tomato (diced, whole peeled, sauce, or juice), bay leaf, dried minced onion. 

Option 2: 

Beef base (broth, bouillon), dried minced onion, dry ranch seasoning mix. 

Option 3:

Prepared mustard, dried minced onion. 

Option 4:

Cream of mushroom soup, dry onion soup mix. 

Option 5:

Dry onion soup mix, bay leaf. 

Option 6:

A-1 Steak sauce, dry onion soup mix. 

Option 7:

Dried minced onion, whole peeled tomatoes, Cajun seasoning, and sweet potatoes. Serve topped with sour cream. 

Option 8: 

Beef base, whole fresh mushrooms, tarragon. 

Option 9:

Diced tomatoes, diced tomatoes with green chilies, chili spices, red onions, and green pepper.

Ginger Cookies

Ingredients:

3/4 C Shortening

1/4 C Molasses

1 C Sugar (plus more for dipping)

1 Egg

2 C Flour

1 1/2 t Ground Ginger

1 t Ground Cinnamon

2 t Baking Soda

1/2 t Salt

Directions:

Preheat oven to 350 degrees. 

In a mixer, combine shortening, molasses, sugar, and egg. 

In a separate bowl, combine flour, ginger, cinnamon, baking soda, and salt. 

Add dry ingredients to wet ingredients and mix. 

Roll into 1-inch balls, dip tops of balls into sugar, and place on lightly greased cookie sheet about 1 1/2 inches apart. 

Bake 12-15 minutes. 

Remove to cooling rack. 

Yield: About 30 cookies

* Old family recipe

Green Tomato Muffins

Ingredients:

1 C Whole wheat flour

1 C All-purpose flour

1 t Baking powder

1 t Baking soda

¼ t Kosher salt

2 t Ground Cinnamon

1 t Nutmeg

½ C Unsalted butter, softened (or unsweetened applesauce)

½ C Sugar

¼ C Packed brown sugar (plus more for sprinkling)

1 Large Egg, lightly beaten

1 C Buttermilk (or plain milk kefir)

1 ½ C Green tomatoes, seeded and diced

Directions:

Preheat oven to 450°F. Grease and flour muffin tin or line with paper cups.

In a medium bowl, mix the flours, baking powder, baking soda, salt, cinnamon and nutmeg.

In a large bowl, cream together the butter (or applesauce) and sugars. Add the egg and mix well to combine.

Gently stir in the buttermilk (or kefir).

Stir in the flour mixture.

Fold in the tomatoes.

Fill the muffin cups with the batter. Sprinkle the muffins with brown sugar.

Bake for 10 minutes and then lower the oven temperature to 400°F. Bake for 15 to 20 minutes more (or until a toothpick comes out clean).

Cool for 10 minutes, then remove from tin and cool completely on a wire cooling rack.

Yield: 12 Muffins

* Adapted from http://www.eclecticcook.com/green-tomato-muffins-and-the-birth-of-a-blog-post/

Green Tomato Salsa Verde

Ingredients:

1 T Lime juice

1 Garlic clove, minced

Pinch Chili powder

Pinch Cumin

1/2 t Dried Cilantro (or 1 T Chopped Fresh Cilantro)

1/2 Small Jalapeño, chopped

1/4 Diced Red onion

1 1/2 C Green tomatoes, diced

Salt and Pepper, to taste

Directions:

Combine all ingredients. Chill for at least one hour. 

* Adapted from http://wonkywonderful.com/1/post/2013/09/green-tomato-salsa-verde-recipe.html