Author: Heidi Lee (Page 32 of 96)

Heidi and I were just talking about great recipes from ‘back in the day.’ Funny enough, we both came up with this AMAZING salad. My mom’s version is a 5 cup salad while Heidi’s mom ‘beautified’ things to make it a 6 cup salad. Whatever number you pick, it’s really one AMAZING salad (have I said that already?)!

AMAZING Salad (aka Five/Six Cup Salad)

Ingredients:

• 1 cup mandarin oranges, drained
• 1 cup crushed pineapple, drained
• 1 cup mini marshmallows
• 1 cup flaked coconut
• 1 cup sour cream
• 1 cup maraschino cherries, drained*

*This is Heidi’s mom’s sixth ingredient!!

Combine all ingredients; mix well. Refrigerate until cold. Serve and thoroughly enjoy.

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I found this recipe in my stash and thought it might be a nice addition to our Mostly Meatless Mondays and your Holiday appetizer menu.

It’s surprisingly simple and you can store the dough for up to 6 months in your freezer.  To top off all that, the cheese and the cracker come in one nifty little package.  So much easier to hold that glass of wine in your hand as you nibble.  Enjoy!!

Parmesan and Thyme Crackers

• ¼ pound unsalted butter, at room temperature

• 4 ounces freshly grated Parmesan cheese, (about 1 cup)

• 1 t. minced fresh thyme leaves

• ½ t. kosher salt

• ½ t. freshly ground black pepper

• 1 ¼ cups all-purpose flour

In the bowl of an electric mixer fitted with the paddle attachment (or use a regular mixer or food processor), cream the butter for 1 minute.  With the mixer on low speed, add the Parmesan, thyme, salt and pepper and combine.  With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute.  If the dough is too dry, add 1 teaspoon water.

Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log.  Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees.  Cut the log into 3/8 inch thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper.  Bake for 22 minutes, until very lightly browned.  Rotate the pan once during baking.  Cool and serve at room temperature.

Every family has their own foodie traditions during the holidays. Vegetable Pizza is the Neuharth tradition for Thanksgiving dinner. I guess you can consider it to be a creative way to present the veggie platter??!! Feel free to personalize with the fresh veggies your family enjoys and get ready to enjoy a new fresh and tasty tradition!

Vegetable Pizza

Ingredients:

• 2 (8 oz each) pkgs crescent rolls
• 1 (8 oz) pkg cream cheese
• 8 oz sour cream
• 1/2 cup miracle whip (or mayo)
• 1-1 oz pkg Hidden Valley dressing mix
• Cauliflower, cut into small florets
• Broccoli, cut into small florets
• Baby Carrots, sliced
• Radishes, sliced
• Black Olives, sliced
• Green/Red/Yellow Pepper, sliced and diced

1. Preheat oven to 375 deg F. Spray a jellyroll pan (15×10”) with cooking spray. Press crescent rolls into the pan.  Bake until golden, approximately 12 minutes. Set aside to cool completely.
2. Mix cream cheese, sour cream, miracle whip, and Hidden Valley in a small bowl. Spread over cooled crescent roll base.
3. At this point you have two choices: (A) you can cut the pizza into serving size squares and then top each piece with veggies (i.e. making sure each piece gets its fair share of veggies and creating individual pieces of art) or (B) sprinkle all chopped veggies over top of pizza and then cut into squares.
4. Dig in. Store leftovers in refrigerator.
5. *Note: the pizza can be made ahead and stored, covered, in the refrigerator.

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The bakery department of ITS loves this time of year for two very important reasons: pumpkin and cranberries. Pumpkin Ribbon Bread is probably one of my most loved recipes—the added bonus is that it’s ‘oh-so-easy’ to make, too! Great for Thanksgiving Day breakfast or something to get you out the door fast on Black Friday… sure to please pumpkin lovers the world over guaranteed!

Pumpkin Ribbon Loaf

Makes 1 loaf

Ingredients:

• 1 cup canned pumpkin
• 1 cup  plus 2 Tbsp granulated sugar, divided
• 1/2 cup packed brown sugar
• 2 eggs, divided
• 1/2 cup milk
• 1/4 cup oil
• 2 cups all-purpose flour
• 2-1/2 tsp.  baking powder
• 2 tsp pumpkin pie spice
• 1/4 tsp.  salt
• 1 pkg (8 oz.) cream cheese, softened
• 1/4 tsp maple extract*

*If you prefer your Pumpkin Ribbon Bread ‘straight-up’, omit the maple extract.

1. Preheat oven to 350ºF. Grease and flour a 9×5-inch loaf pan.
2. Mix pumpkin, 1 cup granulated sugar, brown sugar, 1 egg plus 1 egg yolk (save the extra egg white for the next step!), milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened.
3. Beat cream cheese, remaining granulated sugar (2 Tbsp) and remaining egg white with whisk until well blended.
4. Spoon half the pumpkin batter into prepared loaf pan; cover with layers of cream cheese mixture and remaining pumpkin batter.
5. Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove from pan to wire rack; cool completely.
6. Store wrapped bread in the refrigerator.

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