Winter Fruit Salad with Maple-Lime Dressing

Ingredients

Winter Fruit Salad:

·      2 red apples , cored and diced

·      2 pears , cored and diced

·      4 clementine oranges , peeled and separated into segments

·      3 kiwi fruit , peeled and sliced into thin rounds and then silce rounds into quarters

·      1/2 cup dried cranberries

·      1 cup pomegranate seeds

Maple Lime Dressing:

·      2 tablespoons maple syrup

·      Juice from 1 lg lime

Instructions

1.  Combine all salad ingredients (except the dressing ingredients) in a large bowl.

2.  In a separate small bowl, whisk together the dressing ingredients (maple syrup and lime juice).

3.  Pour the dressing over the salad and gently toss to coat.

4.  Serve immediately.  – Tricia 

Pasta Salad

Ingredients

Salad

·         1 pound penne pasta or similar

·         3 slices Genoa salami cut 1/2 inch thick pieces and cubed

·         1 cup halved pepperoni slices

·         1 cup mild banana pepper slices, roughly chopped

·         1 cup halved black olives

·         8 ounce fresh mozzarella, cubed

·         1/2 cup julienne cut sun-dried tomatoes

·         1/2 cup chopped red onion

·         1/2 cup freshly chopped basil

·         2 tablespoons grated Parmesan cheese

·         pinch red pepper flakes optional

Dressing

·         1/2 cup red wine vinegar

·         2 tablespoons grated Parmesan cheese

·         1 tablespoon Italian seasoning

·         2 teaspoons sugar

·         1/2 teaspoon garlic powder

·         1/4 teaspoon celery seed

·         3/4 cup extra virgin olive oil

·         Salt and pepper to taste

Instructions

Salad

1.    Cook pasta according to package instructions. 

2.    Drain under cold water. Set aside to cool.

3.    Once pasta has cooled, add pasta to a large bowl along with remaining salad ingredients.

4.    If not serving the salad right away, chill salad until ready to serve.

Dressing

1.    Add all the dressing ingredients except for the olive oil in a blender or food processor.

2.    While machine is running slowly stream in olive oil. 

3.    Continue to blend until combined.

4.    Season dressing with salt and pepper.

5.    When ready to serve toss pasta salad with dressing. 

6.    Season pasta salad with additional salt and pepper to taste.

Make dressing ahead of time to allow the flavors to really blend together. When ready to serve pour most of the dressing over salad. Toss to coat. Add additional dressing if needed  - Tricia

Avocado Salsa

4 - 5 green onions, chopped
1/2 bunch cilantro, chopped
2 - 3 lg. tomatoes, chopped small
2 large avocados, chopped
1 English cucumber, peeled and chopped
1/3 head cabbage, chopped
2 limes, juiced
1-2 jalapenos, with seeds removed and minced
2 garlic cloves, minced
salt to taste

Combine all ingredients and serve with tortilla chips or as a topping for chicken or fish
-  Tricia

Broccoli Cheddar Insta Pot Soup

Ingredients

• 1 pound fresh broccoli chopped
• 2 1/2 c shredded cheddar cheese
• 1 small onion chopped
• 3 cups chicken broth (2 cans)
• 2 cups heavy cream
• 1 cup shredded carrots
• 1 tbs hot sauce 
• 1/4 tsp nutmeg
• 8 0z Cream Cheese
• salt and pepper to taste

Instructions

1. Place chopped onion, carrots, broccoli, Nutmeg, and chicken broth in the Pot.
2. Add 8 oz Cream Cheese 
3. Place on Manual high pressure for 15 minutes.
4. Do a quick release
5. Wisk the Cream Cheese or it will be lumpy later on
6. Stir in milk or heavy cream.
7. place pot back on saute until for about 5 minutes. 
8. Stir in cheese and hot sauce until cheese is melted.
9. Serve with bread or crackers.

                                                       - Tricia

Potato Casserole

1 32 oz bag frozen southern style hash browns
1 can cream of celery soup
1 c. sour cream
1 t. dehydrated onions
2 c. grated cheddar cheese (reserve 1/2 cup for top)
1 cube butter melted in bottom of 9x13 baking dish.

Combine top five ingredients and pour into buttery baking dish. Sprinkle 1/2 c (reserved) cheese over top.
Bake 1 hr. @ 350 degrees

Orange Oatmeal Cookies

1 c. flour
1 c. sugar
2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1/2 c.  shortening
1 egg
2 t. orange rind
1 T. orange juice
1 1/2 c. oatmeal

Combine sugar and shortening, add in egg and oj.  Mix until well combined. Add in all dry ingredients except oatmeal. Mix well, then add in oatmeal, mixing until combined.

Drop by teaspoon onto greased cookie sheet. Bake @ 375 for 12 - 15 min. (don't over bake or these will turn out crunchy instead of soft.)

Cranberry Mousse

1 20 oz. can crushed pineapple in juice
1 6 oz pkg. strawberry jello
1 c. water
1 can (16 oz) whole berry cranberry sauce
3 T. lemon juice
1 t. grated lemon peel
1/4 t. nutmeg
2 c. sour cream
1/2 c. chopped pecans

Add pineapple juice to jello in 2 qt sauce pan. Stir in water.  Heat to boil, stirring to dissolve jello. Remove from heat and add lemon juice, peel, and nutmeg.  Chill until slightly thick then blend in sour cream. When thoroughly combined, gently fold in pineapple and pecans.  Return to fridge to set up.