Creamy Orange Fruit Salad

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I love fruit salad of any kind but in the winter it can be hard (and expensive) to find enough fresh fruit for a nice salad.  I like this recipe because it uses canned fruit and bananas and apples which I can get all year round.

This salad is very easy to make and it makes quite a bit and keeps for a few days in the refrigerator or until the bananas start to turn brown.  When I made it, I had lots of creamy part and actually did not use all of it so I think it would be safe to say that doubling up on your favorite fruits would be fine but don’t be surprised if you have too much creamy part.

The recipe came from Allrecipes.

Creamy Orange Fruit Salad

VIEW PRINTABLE RECIPE HERE!

1 (20 oz) can pineapple tidbits, drained
1 (16 oz) can peach slices, drained
1 (11 oz) can mandarin oranges, drained
2 bananas, sliced
1 apple, chopped
1 small box instant vanilla pudding (I used sugar free)
1 1/2 cups milk
1/3 cup orange juice concentrate, defrosted
3/4 cup sour cream

In a large bowl, combine the fruits and set aside.

In a mixing bowl, beat pudding mix, milk and orange juice concentrate for 2 minutes. Add sour cream and mix well.

Spoon mixture over the fruit and toss gently making sure all the fruit is coated.

Cover and refrigerate for 2 hours before serving.

Makes 8-10 servings

Happy Cooking!

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Really Good, Really Easy Slow Cooker Spaghetti Sauce

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Thank you all for the nice comments and messages regarding Mr. Meat Eater.   The biopsy itself went fine and we didn’t hear anything bad at the 48 hour reading so I’ll take that as good news.  We will hear for sure what the problem is on the 22nd.  I will drive myself nuts until then of course.

In the meantime, I will get back to blogging.

I really, really love this sauce.  It’s easy, makes a ton so I can put some in the freezer for the next time I need sauce, and I can make it spicy or not.  If I use all the red pepper flakes it calls for, I find it too spicy for me so I just put a tiny bit in or leave it out altogether.

It is great just served with pasta and would be equally good used for lasagna or ziti or whatever.   You can use Italian sausage instead of the ground beef if you prefer.  The recipe calls for 2 pounds of meat but I use about 1 1/4 pounds since I don’t like loads of meat in my sauce.

I found the recipe on the Betty Crocker website originally.

Really Good, Really Easy Slow Cooker Spaghetti Sauce

2 lb bulk Italian pork sausage or ground beef (I use about 1 1/4 lbs)
2 large onions, chopped
2 cups sliced fresh mushrooms
3 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes (use less or leave out altogether if you don’t like it spicy)

Spray 5-quart slow cooker with cooking spray.

In a skillet, cook sausage or beef, onions, mushrooms and garlic over medium heat for about 10 minutes, stirring occasionally, until sausage or beef is no longer pink; drain.

Spoon sausage or beef mixture into slow cooker.

Stir in all remaining ingredients.

Cook on LOW for 8-9 hours.

Serve over your favorite pasta.

Makes 24 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Sweet Potato Muffins

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The first time I had sweet potato muffins was in Colonial Williamsburg years ago.  I loved them and when I came across this recipe in a cookbook from Bruton Parish Church   (located in the historic area), I knew I had to try them.  If you don’t tell anyone they are sweet potato, they will think they are pumpkin.  I had to do that with Mr. Meat Eater to get him to even try one and he ended up eating at least 4 or 5 in one sitting.  They are really good!  I did confess later on that he had been eating sweet potato and he was shocked, LOL!

I did, as usual, change them to suit me but really very little.  I used less sugar ~ 1 cup as opposed to 1  1/4 and I used currants instead of raisins because I think they taste better in muffins since they are smaller so there is no need to chop them.  I also used 1 1/4 tsps of cinnamon since I don’t like nutmeg and didn’t have any.  The recipe said it makes 12 but I made 15.

The cookbook is called Beyond Loaves and Fishes and it is one of my favorites.

Sweet Potato Muffins

1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1 1/2 cups mashed sweet potatoes (I used canned)
1 1/2 cups flour
2 tsps baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup milk
1/2 cup shopped raisins
1/4 cup chopped pecans

Preheat the oven to 400º.

Cream butter and sugar together and add eggs and mix well. Blend in the sweet potatoes.

In another bowl, mix the flour and the rest of the dry ingredients. Add this mixture alternately with the milk to the sweet potato mixture. Be careful not to over mix.

Fold in the pecans and raisins.

Spoon batter into greased muffin cups filling about 2/3rds full. Sprinkle with sugar if desired (I didn’t do this).

Bake for 25 minutes. Cool and remove from tins.

Makes 12-15 muffins.

Happy Cooking!

Easy Chicken Chili

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Don’t faint ~ it’s actually a NEW post!!!! I needed a long break from thinking about food ~ as much as I love to cook, I do need a break from even thinking about it once in awhile.

Quite a bit has happened since I’ve been gone from the blog. The most important being my daughter got engaged and Mr. Meat Eater was out of work and is now back at work. The wedding date is June 9, 2012, and we are very excited and I’m sure you will get sick of me talking about it in the months to come. As for Mr. Meat Eater ~ he can never fully retire or we will kill each other.

I loved this recipe ~ it’s a bit spicy but not bad and you can always make it spicier if you prefer by adding hot sauce before eating.  It’s easy to make but it needs to simmer on the stove for about an hour so keep that in mind.

Easy Chicken Chili

2 poblano chili peppers, chopped
1 large red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tbsps olive oil
2 (14.5 oz) cans zesty chili style dice tomatoes (I used Del Monte)
3 cups chopped cooked chicken (I used a rotisserie chicken)
1 (16 oz) can navy beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) can beer or 1 1/2 cups chicken broth (I used beer)
1 envelope white chicken chili seasoning (I used McCormick brand)

Put the olive oil in a Dutch oven and heat. Saute the first 4 ingredients over medium-high heat for 8 minutes or so or until tender.

Add the diced tomatoes and the next 5 ingredients and bring to a boil over medium-high heat. Reduce to low and simmer, stirring occasionally for 1 hour.

Serve with desired toppings.

Makes 4-6 servings

Happy Cooking!

Spinach and Lettuce Salad

3 Comments

Mr. Meat Eater is NOT a veggie lover, obviously, but he really doesn’t like raw spinach.  I, on the other hand, love it!  When I found this recipe in Art of Cooking by the Junior League of Ogden I figured it was a happy medium and I was right.  I did leave out the bacon per Mr. Meat Eater’s unnatural dislike of bacon.  The dressing is very good and really goes well with the salad.

I used romaine instead of iceberg because that is what I had but I would probably not use the iceberg anyway as it’s not my favorite green.

Spinach and Lettuce Salad

Salad:
1 head of romaine, or your favorite green
1 pkg of baby spinach
8 ounces of mushrooms, sliced
1-2 cups of shredded Swiss cheese
1/2 – 1 pound of bacon
1 red onion, thinly sliced (soaking the onion slices in ice water for 15 minutes or so will take some of the “bite” out of the onion)

Dressing:
1 cup vegetable or canola oil
1/2 cup red wine vinegar
1/2 cup sugar
1/3 cup green onions, sliced thin (I used one bunch instead of measuring out 1/3 cup)
1/2 tsp dry mustard
1 tsp salt
1 tbsp poppy seeds

In a large salad bowl, toss all salad ingredients together and refrigerate.

Whisk together the dressing ingredients and refrigerate.

Just before serving, whisk the dressing again and pour the amount desired on the salad and toss again.

Makes 6-8 servings.

Happy Cooking!

Here Comes Peter Cottontail…Ham!

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We always have ham for Easter and I always wonder if it’s the baked ham we love or the ham salad sandwiches the day after (that recipe is included), LOL!

Here a few that I’ve made and loved.

The Barefoot Contessa’s Baked Ham and My Mom’s Ham Salad

Glazed Ham

Bourbon Ham

Glazed Spiral Ham

I don’t know what recipe I’m going to be using but I think I’ll be trying a new one!  What about you?

Happy Cooking!

Sausage with Peppers and Onions

3 Comments

First, thank you to everyone who has written and asked about Minnie.  She is doing wonderfully.  She is starting to play a little bit and exploring the house more.  She is still afraid of people but is becoming used to us and has stopped shaking when she is with us.  She is walking great on a leash although stairs and door jams are still hard for her.  She will be having surgery in May to fix her eye and to spay her so that is our next big hurdle.  Zippy is being a great  brother and helping her along.  Here she is (she’s afraid of the camera):

Baseball season finally started on the 1st and even though I root for a perennial loser and a perennial winner, I always get excited when the season starts.  So, in honor of baseball season, I made some baseball park food ~ sausage and peppers and hot dogs.

The sausage recipe came from Food.com and I have made it a few times for get-togethers.   It always goes over big and everyone wants the recipe.  It was originally posted by yooper and it’s a winner.  I add the onion and leave off the cheese ~ just personal preference.

Sausage with Peppers and Onions

3 green bell peppers
3 medium onions, sliced into rings
3 tablespoons olive oil
salt and pepper
1 lb hot Italian sausage, I cut them to make 2 or 3 inch pieces
1/3 cup red wine

Preheat your oven to 350º.

Remove stems and seeds from the green peppers and cut into large chunks and slice onions into rings.

In an ovenproof baking dish that can also be used on top of the stove, saute green peppers and onions in the olive oil until they are soft then sprinkle with salt and pepper.

Remove vegetables from the pan and set aside.

Brown sausage in the same dish.

When sausage is browned, add the red wine.

Cover with lid or foil and bake about 40 minutes.

Uncover baking dish and add cooked green peppers and onions.

Bake an additional 30 minutes.

Place sausage and peppers and onions in a hoagie roll and if you like cheese on it, add cheese and stick under the broiler for a few minutes until melted.

Makes 4 sandwiches.

Happy Cooking!