Homemade Ranch Dressing

No preservatives. No high-fructose corn syrup.  Just creamy, tangy homemade ranch dressing in 5 minutes!

Ingredients

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 1/4 to 1/2 cup buttermilk
• 1 small bunch of chives
• Small handful of parsley
• 1 clove garlic
• 1/2 tsp salt
• 1/4 tsp white pepper (I use black anyway).

Instructions

1. Place all ingredients with 1/4 cup of buttermilk in a blender
2. Blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping, more for dressing.
3. Store in an air-tight jar in the fridge.

Yum!

London's Hummingbird Bakery Vanilla Cupcakes

Yes, I realize the following recipe is in weird measurements but it will be worth your time to convert them!  Enjoy.

Makes 12

Ingredients

120g/4oz plain flour
140g 5oz caster sugar
1½ tsp baking powder
A pinch of salt
40g/1½ oz unsalted butter, at room temperature
120ml/4fl oz whole milk
1 egg
¼ tsp vanilla extract
Vanilla frosting (see below)
Edible sprinkles, to decorate
A 12-hole cupcake tray, lined with paper cases

Method

Preheat the oven to 170C/325F.
Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Continue mixing for a couple more minutes until the mixture is smooth.

Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched.
A skewer inserted in the centre should come out clean.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
When the cupcakes are cold, spoon the vanilla frosting on top and decorate with sprinkles.

VANILLA FROSTING

Ingedients

250g/9oz icing sugar, sifted
80g/30z unsalted butter, at room temperature
25ml/0.8fl oz whole milk
A couple of drops of vanilla extract

Method

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to slow speed and then, in a separate bowl, begin to combine the milk and vanilla extract. When you have done this add it to the butter mixture a couple of tablespoons at a time.
Once all the milk has been incorporated, turn the mixer up to high speed.
Continue beating until the frosting is light and fluffy, at least five minutes.

The longer the frosting is beaten, the fluffier and lighter it wil become.

Stuffed Cheeseburgers

We made these for our Memorial Day BBQ and I have to say we LOVED them. I did use turkey because that is what I had thawed in the fridge....but I am sure it works better with hamburger. Ours fell apart in the turning over process, but still super yummy.


1 cup chopped sweet onion
1/2 cup Ritz or saltine crackers, about 15
1 egg
1 jalapeno pepper, seeded and minced (I omitted this)
1 pkg. Ranch dressing mix
1 T Worcestershire sauce
1 garlic clove, minced
1 tsp pepper
2 lbs ground beef
1 jar sliced mushrooms
3 T cream cheese, softened
1 1/2 cup shredded cheddar

In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well, form into 12 thin patties.
combine cheese, mushrooms and cream cheese; spoon onto centers of 6 patties. Top with remaining patties and press edges to firmly seal.
Grill burgers covered for 5-7 min on each side or until meat juices run clear.

Feta Dip

I tried this recipe on Friday  night for a girls night and it was greatly appreciated.  I thought it was yummy.




Ingredients:
olive oil
1 block (1#) of feta cheese  (I don’t like the pre-crumbled kind because I think it is dry)
2-4 tomatoes depending on size.1 bunch of green onions
1 baguette
Greek Seasoning
1 large platter
salt and fresh ground pepper


Directions:
Pour a generous amount of olive oil on the platter.  Chop tomatoes, onions and feta.  Place on olive oil and sprinkle with Greek seasoning, salt and pepper to taste.  Mix all ingredients on the platter and let sit for at least 1 hour before serving.  Just before serving slice the baguette into thin slices.  Yum Yum!!
Original recipe found here with a picture of the Greek seasoning that she uses.

Scandinavian Cookies

I got this recipe from a sister missionary (she is here with her husband) in our ward.  These are super great!  The cookie part alone is super yummy in case someone you know doesn't like nuts (like Brian).  Enjoy!

Preheat Oven to 350 F.  (180 C). 

Divide into 12 muffin tins: 

(mixed with pastry cutter)

1 Cup Flour

1/4 Cup Sugar

6 Tablespoons butter (softened)

Bake 10-12 min.  Meanwhile...

Mix and melt in a small pan:

2 Tablespoons butter

1/4 Cup Sugar

1/2 Cup Chopped Walnuts

2 Teaspoons Flour

2 Tablespoons Cream

Divide onto tops and bake an additional 10-12 minutes.  

Let cool and carefully remove.

Honey-Lime Chicken Enchilada's

1 rotisserie chicken, meat pulled off and shredded (I only use the white meat)
1/2 cup honey
1/3 cup lime juice
1 T chili powder
1/2 tsp garlic powder

Place meat and other ingredients in crock pot for 30 minutes to warm and let meat soak in the juices.
Divide the meat onto 10 flour tortilla's and top with shredded Monterrey jack cheese, roll and place in greased 9x13 pan.
Top with 1 (10oz) can of green enchilada sauce
Top with more grated cheese and bake at 350 for 30 minutes.

YUMMY!

Cajun Chicken Pasta

Ingredients:
2 cups penne pasta uncooked (my kids like the Piccolini mini penne and farfalle noodles)
2 TBSP butter
1 TBSP flour
1 1/2 cups milk
4 oz. Philadelphia cream cheese, cubed
1/2 cup Romano Cheese (grated or powdered works)
2 cubes garlic, minced
1 tsp crushed red peppers
salt and black pepper to taste
2 large chicken breasts
Tony Chachere's original Creole Seasoning (green container)

Directions:
1. Cook pasta as directed on the package.
2. Melt butter in medium saucepan. Stir in flour until well blended. Gradually stir in milk. Bring to a boil; cook on medium heat 2 minutes or until thickened, stirring constantly.
3. Add cream cheese, Romano cheese, garlic, red pepper, salt and black pepper. Cook 1-2 minutes or until cheeses are completely melted and sauce is well blended, stirring constantly.
4. Drain pasta and place in large bowl. Add sauce, toss to coat.
5. Using a meat mallet, flattened chicken to 1/4 inch. Sprinkle both sides with Tony Chachere's. I found it is easiest to use a George Foreman to grill the chicken, but you can use any method you prefer. Cook all the chicken.
6. After all the chicken is cooked, slice into long thin slices. Lay chicken on top of pasta and sauce; sprinkle with grated Parmesan or Romano cheese, serve.

Cinnamon Glass Candy

Ingredients:
1 cups water
3 3/4 cups sugar
1 1/4 cup light corn syrup
1 tsp red liquid food coloring
1-2 tsp cinnamon oil (I have found this at Hobby Lobby in a two pack, I just use both bottles)
1/3 cup confectioners' sugar

Directions:
1. Line a 15x10x1 baking pan with foil; butter the foil and set aside. In a large, heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals.

2. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300 degrees F (hard crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as odor is very strong). Immediately poor onto prepared pan. Cool completely, about 45 minutes.

3. Sprinkle both sides of candy with confectioner's sugar. Break the candy into pieces using the edge of a metal mallet. Store in airtight container.

(Other oils and food colors may be used to make different flavors, but make sure you are using oil not flavoring. )

Baked Potato Soup

Ingredients:
2 TBSP butter
2-3 cloves garlic-minced
1/2 cup flour
4 1/2 cups low-fat or skim milk
1 14oz. can chicken broth
4 medium potatoes-baked
2 cups cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups light sour cream, divided
1/2 cup chopped green onions, divided
8 slices bacon, cooked, crumbled, divided

Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. SLOWLY add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into pot. Use a wooded spoon to smash potatoes, breaking up large clumps. Add 1 1/2 cups grated cheese and slat and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 cup cour cream, 1/4 cup green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with remaining sour cream, cheese, onions and bacon.