Sunday, January 13, 2013

Potluck Salad

I needed a recipe for a potluck and Daph sent me this one. It's delicious!
Toss ahead of time, or whenever:
1 bag spinach greens
1 bag or head Romaine lettuce
1 bag European blend salad mix
1/2-1 cup craisins
2 apples, chopped with skin on  (I cube them)
1/2 cup green onions, chopped
2 cans Mandarin oranges (I use fresh Clementines)
Add just before serving and toss:
1 - 1 1/2 cups Parmesan cheese
1 cup almonds, slivered, caramelized or plain
Carmelized Almonds:
Combine 2 T brown sugar and 3 T white sugar in a non-stick frying pan.  Add almonds and cook on a rather high heat stirring constantly until nuts are coated and caramelized.  Do not add liquid.  It will caramelize given time.  Adjust heat as necessary not to burn.  Cool, break apart (do not leave in pan for very long. . . .think big rock o' nuts).
3/4 cup sugar
1/3 cup apple cider vinegar
1 tsp. dry mustard
3/4 cup salad oil
1 T onion flakes or powder
1 T poppy seeds (add just before serving)

Chocolate Gingerbread Cookies

Divine! From Betsy via another lady from church.

Pumpkin Muffins

My kids loved these pumpkin muffins recommended by my friend Betsy. Here is the link:

Meatless Mexican Lasagna

I requested this from my friend Betsy. It works great for a freezer meal too:

2 c. frozen corn, thawed
2 cans (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes with basil, oregano, and garlic- undrained
1 can chopped green chilies
3 green onions, sliced
2 tsp. dried oregano
2 tsp. ground cumin
6 corn tortillas (6 inch or larger)
1 ½ cups colby jack cheese
sour cream for topping

Heat oven to 350.
Combine first 7 ingredients in a bowl.
place three corn tortillas in a greased (with butter or spray) 13 x 9 pan. Place half of filling on top of tortillas and repeat the steps. Top with cheese and bake for 25-30 minutes. Garnish with sour cream.