Spinach Salad

 At Carol's baby shower: 

red wine vinegrette: 

1/4 c red wine vinegar

1/2 cup extra virgin olive oil

1 glove garlic minced

2 tsp dijon mustard

1 tsp sugar

1/2 tsp salt

black pepper to taste

Sweet/spicy nuts

1/4 cup water

1/4 cup granulated or brown sugar

pinch cayenne pepper

pinch salt

1 cup walnuts or pecans

Salad:

16oz baby spinach or spring greens

1/2 small red onion

6-8 slices bacon

1 cup feta

1 cup dried cranberries

1-2 honeycrisp apples

Baby Shower Pasta Salad

 Salad: 

pasta (any noodle but the shower used mostaccioli)

peppers

tomato

avocado

feta

Sauce: 

1/2 C olive oil

2 T lemon juice

2 T white wine vinegar

1 tsp oregano

1 tsp rosemary

1 tsp salt

1/2 tsp pepper

dash of sugar  

 BANANA-WALNUT MUFFINS 

 *BANANA MUFFINS WITH COCONUT & MACADAMIA  

this recipe is from cooks illustrated-MOM is giving her * for a delicious recipe

***These are the best

BE sure to use bananas that are very heavily speckled or even black; less-ripe bananas will produce dry muffins with less flavor.  You can substitute thawed frozen bananas; be sure to add any juice that is released as the bananas thaw.  

I'm giving you my favorite, which is the Banana with Coconut & Macadamia nuts  but you can substitute in and use other combinations that you like: Walnuts, chocolate chunks, sesame seeds, or Peanuts.

Bake at: 425 degrees

Makes: 12 muffins

1 2/3 cups (9 1/8 ounces) bread flour

1 Tlb baking powder

1/2 tsp. baking soda

1/2 tsp. table salt

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4-5 very ripe large bananas, peeled and mashed (2 Cups)

1/2 cup (5 ounces) plus 1 tablespoons sugar separated in another dish for sprinkling on after baking

2 large eggs

1/3 cup vegetable oil

2 tsp. vanilla extract

1/3 cup finely chopped toasted macadamia nuts-toasted- keep 2 Tlb. in separate bowl

1/3 cup sweetened flaked coconut -toasted

________________________

1.  Adjust oven rack to middle position and heat oven to 425 degrees.  Grease or insert muffin papers into     12 - cup muffin tin. 

2.  Whisk flour, baking powder, baking soda, and salt together in medium bowl.

3.  Whisk bananas, 3/4 cup sugar, eggs, oil, and vanilla in mixer and combine.

4.  Add flour mixture and whisk until fully combined.  

5.  Stir in toasted macadamia nuts and coconut.

6.  Scoop batter into muffin tin.  Aprox. 1/2 cup batter per cup; cups will be very full

7.  Sprinkle the tops with 1 Tlb. sugar and 2 Tlb. macadamia nuts

8.  Bake until tops are golden brown and toothpick inserted in center comes out clean, 14-18 mins

9.  Let muffins cool in muffin tin on wire rack for 10 mins.  Remove muffins from tin and let cool

 

Gingerbread- soft cookie

 Gingerbread Men Cookies 

https://www.tasteofhome.com/recipes/gingerbread-men-cookies/ 

 

INGREDIENTS 

 

1/2 cup butter, softened 

3/4 cup packed dark brown sugar 

1/3 cup molasses 

1 large egg, room temperature 

2 tablespoons water 

2-2/3 cups all-purpose flour 

1 teaspoon baking soda 

1/2 teaspoon salt 

2 teaspoons ground ginger 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground nutmeg 

1/2 teaspoon ground allspice 

Frosting of 

• Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.
• Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.
• Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.

Zucchini Sausage Bolognese

 

TIME TO MAKE INSTANT POT ZUCCHINI BOLOGNESE!

Serves 4

Ingredients:

• 2 tablespoons extra virgin olive oil or avocado oil
• 1 large yellow onion, diced
• 1 pound bulk Italian sausage
• 1½ pounds zucchini, diced into ½-inch pieces
• 3 garlic cloves, minced
• Magic Mushroom Powder or Diamond Crystal brand kosher salt (with added umami boosters detailed in the instructions)
• Juice from ½ lemon

Method:

Grab your Instant Pot or pressure cooker and turn on the Sauté function. When the metal insert is hot, pour in the olive oil.

Add all ingredients: Add onions, saute, cook sausage until no longer pink. dump in zucchini and garlic

You don’t need to add any extra liquid. Trust me—the zucchini will release enough liquid for the contents to reach high pressure. Lock the lid and program the Instant Pot to cook for 35 minutes under high pressure.

you can naturally release or quick release. smoosh the sauce around so it's chunky. Add lemon and if it needs more magic mushroom or salt pepper/add it now. 

Serve over zoodles or noodles

Zulauf Chili

 From Aunt Kaye

Ingredients:

• 1can kidney beans- drained and rinsed
• 1 can pinto beans- drained and rinsed
• 1 can Hormel Chili with no beans
• 1 lb Ground Turkey- cooked with chopped onion and drained
• 1 small can diced green chilis
• 1 med can diced tomatoes- do not drain
• 1/4 C of brown sugar

Directions

In a large pot, combine bean and chili. Mix well. Add ground turkey, green chilis, and tomatoes. Mix in the sugar. Allow to simmer for 1 hour. 

Tastes great the next day!

Pot Roast with Balsamic and Dijon

 

Ingredients

• 2-3 tablespoons vegetable or canola oil
• 4 pounds Chuck Roast
• 1 medium to large yellow onion, chopped
• 1/3 cup balsamic vinegar
• 2-3 tablespoons Dijon mustard
• 5 sprigs fresh thyme
• 2 cups reduced-sodium beef broth
• 2 bunches small carrots, with tops (cut off tops leaving a small stub)
• 8 ounces mushrooms, stems removed and sliced
• 1 pound very small baby potatoes, white or red
• kosher salt & freshly ground black pepper

Instructions

1. Preheat oven to 300F.
2. Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside.
3. Add chopped onion to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Stir in Dijon.
4. Set roast on top of onions in pot. Pour in 2 cups beef broth and add thyme sprigs. Cover and place in oven for 2 1/2 - 3 hours or until very tender.
5. Add carrots and potatoes to pot and return to oven. Continue cooking until carrots and potatoes are tender, 30-60 minutes more. Season well then serve and enjoy!

From:

https://www.thewickednoodle.com/chuck-roast/?pp=1