Potato Salad with Green Beans and Asparagus

Ingredients

• 1 pound new potatoes
• 1 pound green beans
• 1 bunch asparagus
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic, minced
• 1 teaspoon black pepper
• 2 tablespoons red onion, mince
• 2 tablespoons parsley, minced
• 1 handful walnuts

Directions

1. Slice potatoes in half and place in a large pot. Cover with cold water and bring to a boil. Turn down heat to a slow boil and cook for 12 - 15 minutes or until fork tender. 
2. Trim green bean ends and discard. Cut beans in half. Set aside. 
3. Cut off ends of asparagus and discard. Slice asparagus into pieces that are the same length as the green beans. Set aside. 
4. While potatoes are cooking, bring another large pot of water to a boil. Once it's boiling add the green beans and asparagus. Cook for 5 minutes. 
5. Prepare an ice bath (large bowl with half ice and half water). When the green beans and asparagus are ready, drain in a colander and then pour directly into the ice bath. Let them site in the ice bath until completely cool. Remove from ice and put back in the colander to drain. Pat dry with paper towels. 
6. Prepare vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, garlic and black pepper. 
7. Drain the potatoes and place them in a serving bowl.    Add half of the vinaigrette and toss to coat. 
8. Add green beans, asparagus, red onion, parsley, and walnuts to potatoes. Toss with remaining vinaigrette and serve

Mom's Cream Puffs

Ingredients:
1 stick butter (8 Tablespoons)
1 cup water
1 tsp vanilla
4 eggs
1c flour




MOM’S FAMOUS FILLING:
1 pint heavy cream
1 package (3.4 OUNCES) instant vanilla pudding
⅓ cup milk

Makes approx 16

 
Instructions:
Bring the butter, water and vanilla to a boil.
Add the flour and stir constantly until it leaves the side of the pot and forms a ball.
Remove and cool.
Beat in 4 eggs, one at a time until smooth.
Drop by T. onto parchment lined cookie sheets
Bake at 400 degrees for about 25-30 minutes.
LET COOL.
Slice in half and pipe or scoop in Mom’s filling.
Dust with powdered sugar.
Filling:
Beat the cream, pudding powder and milk in a mixer until thick like whipped cream!

Impossible Pumpkin Pie Cupcakes

 

Ingredients

• ⅔ cup all purpose flour
• 15 oz pumpkin puree
• ¾ cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• ¾ cup evaporated milk
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• Whipped cream

Instructions

1. Line a 12-cup muffin tin with paper or silicone liners.
2. Preheat oven to 350 degrees.
3. In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
4. In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
5. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
6. Fill each muffin cup with approximately ⅓ cup of batter.
7. Bake for 20 minutes and let cool for 20 minutes.
8. Remove cupcakes from pan and chill in the fridge for 30 minutes.
9. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.

Blueberry Cheesecake

Ingredients

Crust:

• 2 1/3 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• 1 teaspoon cinnamon

Filling:

• 3 (8 ounce) packages cream cheese
• 1 1/4 cups sugar
• 3 Tablespoons flour
• 4 eggs
• 1 1/2 cups sour cream
• 2 teaspoons vanilla

Topping:

• 1/3 cup all-fruit blueberry spread
• 2 (6 ounce) containers blueberries

Directions

1. Preheat oven to 375 degrees.
2. For the crust: Combine graham cracker crumbs, melted butter, sugar and cinnamon in food processor and pulse until crumbs are moist. Press crumb mixture into the bottom and up the sides of your pie plate.  Bake until crust begins to brown, about 8 minutes. Transfer to rack and cool while preparing filling.
3. For the filling: In the bowl of a stand mixer beat the cream cheese and sugar until well blended. Slowly beat in flour. Blend in eggs one at a time, beating just until combined. Blend in sour cream and vanilla. Pour filling into crust.
4. Place pie dish into a roasting pan and add enough hot water to come up on the sides of the pan about 1-inch. Bake cheesecake until just set in center and top is slightly puffed and golden brown about 45 minutes. Turn off oven keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold; at least 6 hours. Cover and refrigerate overnight.
5. For the topping:  Place blueberry spread in large skillet over low heat.  Stir often until melted. Remove from heat. Add fresh blueberries and toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold at least 1 hour.

Corn Dog Casserole

Though the cheese really adds a lot to this recipe, it is not entirely necessary, as there isn't any cheese in an ordinary corn dog!

Making corn dogs at home isn't an easy task, and making them without a deep fryer is all but impossible. Even frozen corn dogs that you can bake at home are fried before freezing, so I really like that this recipe gets around the need for frying by baking the hotdogs directly in a moist and sweet cornbread! - 

Ingredients

• 1 tablespoon butter or margarine
• 2 (8.5-ounce) boxes corn muffin mix
• 2 large eggs
• 3/4 cup milk
• 6-8 hot dogs or turkey franks
• 1 tablespoon sugar
• 4 slices American cheese, optional

Directions

1. Preheat oven to 400 degrees. Place butter in a 2-quart  baking dish and microwave for 15-20 seconds, just until melted. Shake dish from side to side to coat bottom and sides with the melted butter.
2. Place the muffin mix, eggs, and milk into a large  mixing bowl and mix until well combined.
3. Pour 1/3 of the batter into the greased 2-quart baking dish, and then place whole hot dogs in rows over the top, about 3/4-inch apart. To extend each row to about 1/2-inch from the edge of the dish on either side, you will most likely need to cut 2 of the hotdogs into smaller pieces to add in.
4. Place 4 slices of American cheese evenly over the hotdogs,and then cover all with the remaining 2/3 of the batter. Bake for 30-35 minutes, until the top has browned well and a toothpick inserted into the center comes out clean. Let cool 5 minutes before slicing. Serve with ketchup or mustard, as you would eat an ordinary corn dog.

Red, White and Blueberry Salad with Easy Vinaigrette

Ingredients

Salad:

• 2 cups spring mix salad greens
• 1/4 cup crumbled feta cheese
• 2 tablespoons toasted pecans
• 1 cup strawberries
• 1/4 cup blueberries

Vinaigrette:

• 2/3 cup olive oil
• 1/2 cup sugar
• 1/4 cup cider vinegar
• 1 tablespoon poppy seeds (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard

Directions

1. In a 3.5 quart serving bowl, combine spring mix, feta cheese, toasted pecans, strawberries and blueberries. 
2. Place oil, sugar, vinegar, poppy seeds, salt and mustard in a jar with a tight-fitting lid; shake well. 
3. Pour desired amount over salad mixture; toss to coat. Refrigerate remaining vinaigrette. 

Strawberry Sweet Tea

Ingredients

• 1 1/2 cups strawberries
• 6 cups water
• 3 bags raspberry leaf tea
• 1/2 cup sugar

Directions

1. Cut stems off of strawberries. Discard stems. 
2. Place strawberries and water in a medium sauce pan over high heat. Cover and bring to a boil. 
3. Once mixture boils remove from heat and add in tea bags. Cover and set aside for 30 minutes. 
4. Carefully remove tea bags and strawberries with a slotted spoon. Refrigerate until cool.