SALADS

CONFETTI CORN SALAD

Scott was looking at this salad very suspiciously, but he was surprisingly liked it. I really liked it. I liked it more than I like Cowboy Corn Salad. I doubled the recipe just because of the can sizes.

1 can (7 oz) whole kernel corn, drained

1 can (2 1/4 oz) slice ripe olives (can add whole olives too)

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

2 radishes, sliced

1/4 cup prepared Italian salad dressing*

*I made my own: 1/4 c. basalmic vinegar, 1/2 cup olive oil, 1 tsp honey, 2 garlic cloves (or 1 big one) smashed. Add all together and shake.

Add all the ingredients and toss to coat.

GREEN TREASURE SALAD

This tasted really good and it was fun to have the kids help make.

1 cup green apple

1 cup green grapes

1/2 cup marshmallows

1/2 cup lemon yogurt

2 T slivered almonds

Mix everything together.

for more 5 a day recipes go to: www.5aday.gov

COOKIE SALAD

This recipe comes from Melody. It is very yummy! The kids loved helping me make it. A definite crowd pleaser. It is also good without the cookies.

1 pint strawberries
2 cups seedless grapes
1 small can pineapple tidbits, drained
2 bananas, sliced
1 12 oz carton Cool Whip
1 3 oz package instant vanilla or cheesecake pudding (sugar free works too)
1 cup buttermilk
1 pkg fudge striped cookies, broken

Combine fruit. Mix Cool Whip, buttermilk, & dry pudding mix in a separate bowl. Fold into fruit. Just before serving, fold in broken cookies. Serves 20. (I doubled it for the blessing.)

You can vary the fruit. If you want it just like I made it, use 2 lbs. strawberries, 5 bananas, 1 can pineapple chunks (drained), and 1 can mandarin oranges (drained). (That's just for the single recipe, not doubled.) Oh, and I found that I much prefer the store brand fudge-striped cookies (I used Kroger brand) to the Keebler variety. Cheaper and not as waxy.

ASIAN SALAD

Scott didn't like this salad, but I did. It reminded me of the one from Costco that I really like.

2 1/2 cups cooked chicken, cut into bite size pieces

1 (10 oz) bag shredded cabbage with carrots (if it doesn't have shred 2 carrots)

1 cup sliced mushrooms

2 T chopped cilantro (I didn't add)

1 cucumber, thinly sliced

1/2 cup non-fat Asian or Oriental salad dressing (next time I would use an expensive good kind instead of Kraft)

black pepper

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1 tangerine (I used canned mandarian oranges)

3 green onions, thinly sliced

Mix everything together except green onions and tangerines. Put them on the top at the end.

DRESSING/MARINADE

I got this off the Food Network. I am going to be using it this week for a passover meal.

1/4 c. balsamic vinegar

1/2 c. olive oil

1 tsp honey

2 garlic cloves or 1 if a big clove (just a reminder you can buy a single garlic at WinCo)

Smash the cloves with the back of knife. Add everything into a container and shake.

CHEF AJ's HAIL TO KALE SALAD DRESSING
This taste like a really good peanut sauce.  I liked it.

Put everything in vitamix:
1 cup raw almond butter (unsweetened, unsalted) can get bulk at WinCo
1 cup coconut or regular water (used regular)
1/4 cup fresh lime zest & juice (about 2) 
2 cloves garlic
fresh, peeled ginger (about 1" or 3/4 oz) - used paste
2 T low sodium Tamari
4 pitted dates (soaked in water if not soft) can get in bulk at WinCo
1/2 tsp red pepper flakes (didn't add)

CORNBREAD

2nd edition McCleve recipe that Aunt Sharon submitted is really, really good.  That is the one I normally take to the coast.  Jenna really likes it.

PLANT-BASED CORNBREAD
We all really liked this.  Good topped with butter (I didn't do), honey, blue agave or maple syrup.  We had with homemade mac & cheese.  Would be so good with beans or chili.

Preheat oven to 400.  Lightly cover cast iron skillet with coconut oil or use parchment paper (I used the paper)

Using warm water, create flax eggs (2) (so 2 T flax and 6 T water)

In a separate bowl or glass measuring cup mix together 1 cup milk (almond or oat milk) and 2 T apple cider vinegar.  Set aside.

In a mixing bowl combine 1 cup whole wheat pastry flour, 1 cup corn meal, 1 T baking powder, 1/2 tsp baking soda and 1/4 tsp salt.  Add 1/2 cup pickled jalapenos and mix (I used 1 can diced green chiles - we thought we would like it better with creamed corn).

In a large bowl, combine milk milk mixture, flax eggs, water and apple sauce.  Mix until well combined.

Add dry ingredients to the wet and mix until just combined being careful not to overmix.

Pour mixture into cast iron skillet.  Bake in oven for around 30 minutes or until the cornbread is golden and is pulling away from the edges of the skillet.

Once the cornbread is finished, let cool, slice and serve as a side dish with chili.

CHURCH CORNBREAD
We had this at a Chile dinner October 2016 before the trunk or treat at the church.  I did win 2nd place with Steve's chile recipe.  It had a sweet taste to it but not too sweet.

UPDATE: YUM!  Is great if you are craving something sweet!  I added a can of creamed corn (did less water than cake mix called for because of corn).

Mix together:
2 boxes Jiff cornbread mix
1 box yellow cake mix
anything that all the boxes call for (eggs, milk etc.)
creamed corn, optional

Cook in a cookie sheet or 9x13 depending on how thick you want it.  Baked at 375 (in 9 x 13) for about 30 min. 

CREOLE CORN BREAD

This was different, but we all liked it. Would be a good way to get rid of extra rice. Came from Taste of Home Contest Winning pg. 156

2 cups cooked rice

1 cup yellow cornmeal - plus a little more for the pan

1/2 cup chopped onion

1-2 T seeded chopped jalapeno peppers (I used 1 T green chilies)

1 tsp salt

1/2 tsp baking soda

2 eggs

1 cup milk

1/4 cup oil

1 can (16 oz) cream-style corn

3 cups (12 oz) shredded cheddar cheese (I had velveeta on hand so that is what I used)

In a large bowl, combine the rice, cornmeal, onion, peppers, salt and baking soda. In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese.

Sprinkle a well greased 10" ovenproof skillet with cornmeal (I used round stoneware). Pour batter into skillet. Bake at 350 for 45-50 minutes or until toothpick comes out clean. Serve warm.

RED VELVET CUPCAKES WITH FROSTING

RED VELVET CUPCAKES

I tried to use this recipe as a Barbie cake for Abagail's 2nd birthday. It did not work. It feel apart and the sides burned. But the inside tasted really good and the frosting is divine. So I would like to try them as cupcakes. Paula Deen suggest topping them with a strawberry or raspberry and chopped pecans.

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3-4 TBSP cocoa powder
• 1 cup vegetable oil
• 1 1/2 cups buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

BUTTER CREME FROSTING

Used this for Abagail's 2nd year birthday cake. It was a 2 tier 9" cake. Makes a lot. Had quite a bit left over.

Update: This frosting is so so good dipped in strawberries and pecans.  Yum!

1 cup butter, softened

1# cream cheese, softened

1 tsp vanilla

4 cups powdered sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.