Some Of Our Favorites to Add to Your Table!
Emily’s Wonderful Wintergreen Salad (inspired by Mod Market’s)
This salad is a fresh, sweet and savory taste of winter. I’ve made it on weekdays, and I’ve made it for parties, where even the pickiest eaters I know can’t get enough of it. I usually don’t follow recipes for salads — I’m a meander-through-the-produce-section-and-grab-whatever-looks-best kind of girl — but this one is undoubtedly worth trying.
salad:
- 3-4 handfuls of mixed greens and/or a head or two of butter lettuce
- 1 Granny Smith apple, sliced
- 1/4 cup walnuts, chopped
- 1/4 cup dates, chopped
- 1/4 of a small log of goat cheese, crumbled
- optional: sliced, grilled steak, chicken, tofu or potatoes, or a can of white beans
dressing:
- 1 package (or 15-20 leaves of various sizes) of basil
- 2-3 green onions, sliced
- 4 tbsp olive oil
- 3-4 tbsp white wine vinegar
- 2-3 tbsp honey
- dash or two of water
Start with the dressing. Pull basil leaves from the stems, and stack on top of each other. Slice once lengthwise, and then in fine chops across. Place in a small bowl. Add finely sliced green onions, with roots and tough green tops left out. Add olive oil. Let it sit for a minute while you prep the salad ingredients.
Wash and slice the Granny Smith apple, in whatever size and style you prefer. I like making all salad ingredients the same size, unless I want one to stand out more, taste-wise, (in which case, I’d cut that ingredient into bigger chunks or pieces). Chop the walnuts, if they’re whole. Chop dates into 4-8 pieces, each.
Return to the dressing. Add white wine vinegar, honey, and enough water to thin out dressing just a bit. Toss the greens into the dressing, in a big bowl. Top with apples, walnuts, dates, and protein, potatoes or beans if you like. Crumble goat cheese over the top. Serve immediately. Feeds about 4-6 people.
*picture borrowed from Pinterest, recipe borrowed from Tamie West*
Jane’s Magical Mac & Cheese
Mac & Cheese that isn’t just for kids?! Don’t feel guilty for indulging this time — the warm feeling you’ll feel from the tip of your nose down to your toes is totally worth it!
- 2 cups grated sharp cheddar cheese
- 8 ounces of cubed cheese of your choice (we love Velveeta!)
- 1 pound small pasta shells, cooked al dente
- 2 cups whole milk
- 1 tbsp butter
- 1 tsp black pepper
- 1/4 tsp seasoned salt
- 1/2 tsp kosher salt
- sprinkle of chives or chopped parsley
- optional: veggies (peas, mushrooms, broccoli), meat (chicken, bacon, ham)
In a medium pot over medium heat, heat milk and butter until hot. Add all of your cheeses and stir for a bit. When the cheeses start to melt, stir in the salt and pepper. Make sure to keep stirring until the mixture is nice and smooth. Last but not least — pour in the cooked shells and mix it all up! Feel free to sprinkle breadcrumbs and chives or parsley on top once it is in your serving dish.
*picture borrowed from Damn Delicious*
Russell’s Ridiculously Cheesy Potatoes
Positively delicious melt-in-your-mouth potatoes — we can’t keep them at the table, they’re gone almost instantly! Little nutritional value but a delicious, wonderful treat for a holiday meal. Yummy!
- 2 pounds shredded hashbrowns (Iowa brand)
- 1 pint half & half
- 1 stick butter
- 2/3 pounds Velveeta cheese
- 1 cup cheddar cheese
Mix half & half, butter, and cheeses together and pour over shredded potatoes in a 9″ x 13″ pan. Let stand for 1 hour or more before baking at 350 degrees for 1 hour. Garnish with a sprig of thyme before serving.
*picture borrowed from The Kitchn*
Germaine’s Fabulous Fudge
Fantasizing about this fudge all Fall — finally it is time! The trick to great fudge is patience… be sure to blend each ingredient well after adding. Your hard work will pay off — promise!
- 25 large marshmallows
- 12 oz milk chocolate chips
- 12 oz semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
- 4 cups sugar
- 1 cup milk
- 2 sticks butter
- 1 tsp vanilla
Start by buttering your cookie sheet. Combine sugar, butter, milk and vanilla in a large pot and bring to a rolling boil for two minutes and then remove from the heat. Add all of the marshmallows and stir until smooth. Add the chocolate chips until it is all melted together with an even consistency. Sprinkle in nuts if you feel like adding extra taste and texture. Spread the mixture onto a cookie sheet, then cool and refrigerate for at least 4 hours before devouring.
Adina’s Perfect Pecan Pie Brownies
Everything your sweet tooth could want — chocolate, gooey goodness! You can’t pass up these tasty treats!
- 1 box of fudge brownie mix (12.3 ounce)
- 1 egg
- 6 tbsp butter, melted
- 1/4 cup water
- 3 large eggs
- 1 cup light corn syrup
- 1/3 cup packaged light brown sugar
- 1/4 cup granulated sugar
- 4 tbsp butter, melted
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 cups pecan halves
*DO NOT FOLLOW BOX INSTRUCTIONS*
- Preheat oven to 325 degrees. Spray a 9″ x 13″ pan.
- Add all of the base ingredients to a mixing bowl. Mix until it comes together. If some won’t mix in, add another tablespoon of water — this batter will be really thick! Spread it out on the bottom of the pan and pat the dough into place.
- In another mixing bowl add all of the filling ingredients except the pecans. Whisk together until all is blended (may take a couple of minutes with a mixer or a whisk). Stir in the pecans. Spread out on top of brownie base, getting the pecans as even as you can (feel free to add extra for s super crunchy topping).
- Check occasionally. Bake time is between 50-75 minutes.