May 11: Peach Smoothie

I have been craving this for the last week. I guess I need to make it.

2 c orange juice
1 c greek yogurt (my new favorite thing to eat)
2 c frozen sliced peaches
2 TB honey
1 tsp nutmeg
Blend all ingredients until smooth.

May 10: Snickers Salad

This is a yummy, fun, not so healthy, easy to make salad.

8 - 10 oz Cool whip
one pkg small instant vanilla pudding
1 c milk
2 pkg mini Snickers
8-10 green apples
Put instant pudding into a mixing bowl and in milk. Mix well and let chill while chopping candy and apples. Chop Snickers bars into bite size pieces. Chop green apples into bite sized pieces. Fold Cool Whip into pudding. Combine candy and apples in bowl with pudding mixture. Enjoy!

May 9: Nouvelle Half-Shell Salad

While living in Boise, I took a cooking class on salads.  This is one of the great salads I learned to make.

1/2 lb crab meat (or imitation crab)
1/4 c black olives, sliced
1/4 c green onions, chopped
2 tsp fresh dill, chopped
1/2 c mayonnaise
salt and pepper, to taste
2 medium avocados, halved and seeded,
     leaving the shells on 
Leaf lettuce
Lemon or lime juice

Mix crab, olives, green onion, dill and mayonnaise. Season with salt and pepper. Set aside. Drizzle lime juice over avocado halves. Place lettuce leaf on plates. Place avocado half-shell on lettuce. Fill with crab mixture. Serve with crackers or French bread and fruit for a complete meal. 

May 8: Pepper, Tomato and Cucumber Salad

Love this salad!

3 medium tomatoes, chopped and seeded

1 medium green pepper, chopped

1 cucumber, peeled and chopped

1/2 c chopped red onion

2 TB cider vinegar

1 TB sugar

1/2 tsp salt

1/8 tsp pepper

Combine tomatoes, green pepper, cucumber and onion in large bowl. Combine vinegar, sugar, salt and pepper and pour over veggie mixture. Mix well. Refrigerate for at least 2 hours before serving. 

May 7: Cranberry and Orange Scones

From a neighbor and great cook.

2 c flour
1/2 c sugar
2 1/2 tsp baking powder
1/2 tsp salt
6 TB butter
1/3 c dried cranberries, coarsely chopped
1 egg, slightly beaten
milk
1 egg white
2 TB sugar
1 TB grated orange peel
Mock Devonshire Cream

Heat over to 425. Combine flour, 1/3 c sugar and baking powder and salt. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in dry cranberries. Combine egg with enough milk to measure 2/3 c, stir into flour mixture with fork just until mixture holds together. Gently form into a ball with fingers; turn on to lightly floured surface. Knead gently 10-13 strokes with floured rolling pin. Lightly roll dough on floured surface to 1/2 inch thickness. Cut with floured 2 1/4 in cutter, rerolling dough as necessary Arrange scones on ungreased baking sheet about 2 inches apart. Brush with egg white. Combine 2 TB sugar and orange peel. Sprinkle over tops of scones. Bake until lightly browned. About 8-10 minutes. Serve with Mock Devonshire Cream and Lemon Curd. 

Mock Devonshire Cream:
Beat one 3 oz pkg cream cheese until light and fluffy. Gradually beat in 1/2 cup heavy whipping cream until smooth. Beat in 1 TB powdered sugar and 1/4 tsp vanilla. Refrigerate, covered, 3 to 4 hours. Yield: 1 cup. 

May 6: Deluxe BLT's AKA Club Sandwich

We like BLT’s at our home, except for Jen, so we tried to add some things to them so that she would also like them and came up with this sandwich and we call it the deluxe blt. Come to find out, it was already invented as the club sandwich. Oh well, to us it is the deluxe blt.

Toasted whole wheat bread, spread with mayo or miracle whip

Cooked turkey bacon or regular bacon (for Heidi)

Deli turkey

Avocado

Tomato

Lettuce

Swiss cheese, muenster, or provolone

May 5: Green Chile Relleno

Love a good chile relleno! Happy Cinco de Mayo!

3 cans whole green chilies, drained, rinsed and cut open

¾ lb cheddar cheese

¾ lb jack cheese

1 can evaporated milk

4 eggs, separated

3 TB flour


Lay half of the chilies in 9 x 13 pan. Cover with layer of cheddar cheese. Place rest of chilies on top. Top with jack cheese. Beat milk into yolks, add flour and season to taste. Beat whites until stiff. Fold into yolk mixture. Pour over chilies and cheese.  Bake at 375 for 1 hour covered.