Holiday Peppermint Ice cream cake

My mom used to make a similar recipe when I was a kid in the summer.  I altered it to make it for our family Christmas.  But, as my mom did, you can make it with a plain angel food cake, a sorbet or sherbert and frost it with cool whip or whipped cream.  It makes an awesome summer dessert.

Holiday Peppermint Ice Cream Cake
---------------------------------------------
1 angel food cake box mix (or make it from scratch if you are feeling ambitious :)
1/4 cup baking cocoa
peppermint ice cream
6 candy canes (crushed)

Frosting:
12 oz package of semi sweet chocolate chips
1 stick butter
8 oz sour cream
a splash of vanilla
about 4 cups powdered sugar

Prepare angel food as directed by box but when whipping it slowly add the cocoa to make it chocolate.  Cool as directed.  Release cake from pan and put the top of the cake on the counter (so make it the top).  Cut the top 1/4-1/3 of the cake off horizontally and remove carefully.  Use a serrated knife or your fingers to "pinch" out a "ditch" in the bottom  of the cake leaving cake on all sides including the bottom.  Fill the ditch with ice cream.  Replace the top of the cake and put it on a serving platter.

To make frosting:
Melt chocolate and butter over medium heat stirring constantly until smooth.  Let cool 5 minutes.  Add the sour cream.  Move the mixture to a bowl for mixing.  Whip with mixer, add vanilla and sugar until desired consistency. 

Frost cake and sprinkle with crushed candy canes.  Cover and place in freezer until ready to eat.

Veggie Chicken Quinoa

This is easy, yummy and good for you!! So many options too.

Veggie Chicken Quinoa
-------------------------------
Chicken breast
Quinoa
Veggies, Chopped (any you have, clean out the fridge/freezer: tomato, cabbage, corn, peppers, carrots, kale, peas ect)
Garlic
Sauce (any bottled sauce you like: teriyaki, peanut, lemon pepper ect)

Prepare quinoa as directed.  I use our rice maker to cook it, it works great.  Put any veggies you are worried about being too crunch in with it while it cook (ie: carrots).  Meanwhile chop up the chicken and put it in a saute pan with a little oil and the garlic.  Cook until no longer pink.  Throw the veggies in the pan and simmer a few minutes until crisp tender.  Cover the chicken/veggie's with sauce and cook a couple minutes longer.  When quinoa is done fluff with a fork and put in the saute pan.  Mix and eat!

*top with chopped peanuts or crunchy Chinese noodles as desired for a little crunch!

Panko Crusted Halibut

My Father-in-Law brought home some yummy halibut from his fishing trip to Alaska.  After we made some fish tacos the the first batch I decided to try something different with the remainder. This is yummy and pretty darn good for you! Served here with oven lemon risotto and over mixed greens with lemon.

Panko Crusted Halibut
-------------------------------
Medium sized halibut pieces
1 cup Panko
1 Tbs lemon zest'
1/2 cup Parmesan cheese
1 tsp fresh or dried parsley
salt and pepper

Thaw the halibut.  Mix the other ingredients together in a med bowl.  Press all sides of the fish into the panko mixture.  Put the fish on a platter and put it back in the fridge for 30-45 min (keeps the stuff from falling off, I don't know why, just works).  Preheat oven to 425 and when you are ready bake the fish on a cookie sheet for about 8 minutes depending on the size of your fish until fish is cooked and crust is browned.

Sweet Tailgating Popcorn

I made this for a tailgate party.  Since we live in MT it is important that it is easy to eat with mittens :)

Sweet Tailgating Popcorn
--------------------------------
10 cups popcorn
1 bag of marshmellows
5 Tbs butter
pinch of salt
1 tsp vanilla

Toppings: (anything you want, really...)
Crushed oreos
pretzels (these are a salty a good treat)
M & M's
crushed candy bars
candy corn (because it was Halloween time)

White Chocolate

Pop the corn using some oil in a pan on the oven or a popcorn popper.  In a large pan over med heat, melt the marshmallows with the butter and the salt stirring constantly.  When melted add to the popcorn and stir until well combined.  Lay the mixture out on wax paper and "squish down" until about 2 inches thick.  Add all of the toppings before it cools so they stick and press them in.  Melt the white chocolate in a microwave safe dish cooking for 30 seconds at a time and stirring every time the mic beeps.  Use a fork or spoon to dip in the chocolate and drizzle it over the popcorn.  Let cool, break it up and eat.

Pumpkin Dip

Again, love pumpkin!  This is so quick and easy and a great thing to bring to a pumpkin carving party or a fall dinner party.

Pumpkin Dip
----------------------
1 8 oz block of cream cheese softened (I use light)
1 cup pumpkin (or if you are an over achiever pumpkin you have made yourself)
1/2 cup brown sugar
1 TBS cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice

Use a mixer to whip the cream cheese.  Add the remaining ingredients and whip until blended.  Serve with apples, graham crackers or ginger snaps.  Yum!

Grape Freezer Jam

I "stole" these grapes from my Grandmothers house over Thanksgiving.  She grown so many and makes juice and jam that she was just going to let them go for the winter.  I got out there in a rain storm with her help to save these super sweet grapes and bring them home to MT.

Grape Freezer Jam
--------------------------
1 normal size colander full of grapes (green or purple)
Sugar or sugar substitue
Instant pectin

Wash the grapes in the colander.  "Pop" the grapes (this takes a while) putting the seeded insides in a medium sauce pan and the skins in the blender or food processor.  Cook the grape guts on med heat for about 5 minutes covered.  Meanwhile blend the skins until smooth.  Pour the guts in a metal colander and using your hand, the back of a spoon or a potato masher work the guts for a while until you can get as much of the grapes through the strainer without the seeds.  Combine the skin mixture with the guts mixture.  Taste to determine amount of sugar (perhaps between 1/3 and 1 cup) for desired sweetness.  Use this web address to determine amount of pectin you need based on pints/cups of grape mixture you have.  http://www.freshpreserving.com/tools/reference/pectin.aspx Mix sugar with pectin, stir and then add grape mixture.  Stir for 3 minutes and then divide into jars or plastic containers leaving some room at the top when you freeze it.  Things I have read said it will keep for 3 weeks in the fridge.

Pumpkin Oatmeal

I love pumpkin, so whatever I can find to make with pumpkin I am all over it.  I had some pumpkin left over and decided to make something different for breakfast.

Pumpkin Oatmeal
-------------------------
Oats (quick oats, standard oatmeal or specialty oatmeal)
water
milk
Salt
1 cup pumpkin
pumpkin pie spice (about 1 tsp)
nutmeg (about 1 tsp)
cinnamon (about 1 Tbs)
brown sugar


Follow the directions to make the oatmeal for 4 servings.  I use the Wheat Montana oatmeal with flax seed.  Just before the oatmeal is done but still on the burner add 1 Cup pumpkin (from a can or some you have prepared yourself), spices and brown sugar to your taste liking in the oatmeal.  Pull the Oatmeal off the burner and add enough milk to make it as creamy/thin as you want.

Veggie Lasagna

This is a good way to get your veggies but also have a good filling meal, and for 2 people you can have left-overs for a few days. You really could use any veggies you wanted, get creative!

Veggie Lasagna
--------------------------------------

1 box No boil lasagna noodles
2 cans spag sauce
motz cheese
parm cheese
cottage cheese or ricotta
egg
herbs
zuchinini
yellow squash
mushrooms
red and green pepper
onion
acorn squash
garlic

Cut the squash in half and take the seeds out.  Put it meat side down in a glass baking dish with an inch of water and microwave about 12 minutes until really soft.  Set aside and let cool.  Dice the zucchini, squash, mushrooms, peppers and onion.  Cook in a saute pan until cooked but still semi crisp with the garlic.  Set aside.  Using the recipe on the box for a guide mix the cheeses and egg with the herbs.  Smash up the squash and add it to the cheese mixture.  Follow the recipe on the box for layering the sauce, cheese mix, and noodles and use the veggies where it calls for meat.  Bake as directed on the box, usually for most of the time with foil on and the last few minutes with it off.

Pina Colada Pops

These are yummy and good for a sweet tooth!

Pina Colada Pops
---------------------------
1 package coconut pudding
1 cup milk
1/4 cup cream of coconut (get it in the drink making section)
1 small can crushed pineapple

Make the pudding with the 1 cup of milk (1/2 of what it calls for). Let it set up a few minutes.  Mix in the pineapple and cream of coconut.  Pour into pop molds and freeze.

Meat Loaf Burgers

Theses are fast and I know it might sound nuts but Jake and I really like meatloaf but some nights we don't have time to wait for it to bake for an hour or so.  Whip these up and grill them in no time!

Meat Loaf Burgers
--------------------------------
1 Ib groud beef or turkey
1/2 diced onion
1 egg
1/3 cup milk
1/2 cup bread crumbs
splashes of soy sauce
splashes of Worcestershire sauce
Ketchup
herbs (whatever you have on hand....maybe some basil and oragano)
Pinch of red pepper flakes
Pepper
Ketchup and Teriyaki sauce for the top

Mix all of the ingredients together except for some of the ketchup and teriyaki.  Mix well with your hands and form into 4 patties.  Grill them on both sides until cooked, just like a burger.  Serve with no bun but maybe some blue cheese and with a squirt of ketchup and teriyaki on top before and after grilling.

More Colorful Shepard's Pie

Usually Shepard's pie comes with mashed potatoes, I made it with others to make it more colorful and more healthy!

More Colorful Shepard's Pie
------------------------------------

1 Ib ground beef
onion
frozen peas
carrots (steamed until soft)
frozen corn
acorn squash
1 small or 1/2 large sweet potato
 3/4 beef broth
1 stout or porter beer
garlic

Dice onion, put a little olive oil in a saute pan with the beer, broth and garlic. Simmer on med-high heat while cooking the squash and sweet potato.  Poke a few knife holes in the sweet potato and cut the squash in half, remove the seeds.  Place the squash cut side down into a glass pan with 1/2 inch of water.  Cook both the squash and the sweet potato in the mic for about 10 minutes until both are soft.  Peel the skin off the potato and scrap the meat of the squash out.  Place them both in a bowl.  Mix with a mixer until blended and a "mashed potato" consistency, put in some salt and pepper.

Once the liquid in your pan is thickened add the ground beef and brown it.  Add the peas, carrots, corn.  Put the mixture in the bottom of a casserole dish.  Top with the potato/squash mixture.  Bake on 400 until warm.  Eat with some yummy bread!!

Orange Pineapple Sunshine Cake

I found this recipe in a cookbook that my mom made for me so I am pretty sure it is not an original but when I asked her if it is good she said, "I have never made that cake before".  So, I decided to whip it up and take it to the lake to share, especially since it only calls for apple sauce and has no real "fat".


Orange Pineapple Sunshine Cake
---------------------------------------
Cake

• 1 box  yellow cake mix
• 1/4 cup applesauce
• 4 eggs
• 1 can (11 oz) mandarin oranges in light syrup

Frosting

• One 8 oz container light whipped topping, thawed
• 1 pkg. (3.4 oz) instant vanilla pudding mix
• 1 can (15.5 or 20 oz) crushed pineapple in juice

1. Preheat oven to 350 and spray a 9 x 13 cake pan with nonstick spray.
2. Mix all the cake ingredients in a large bowl until moist. Beat on medium for 2 minutes until combined.
3. Pour batter into pan and bake 30-40 minutes until a toothpick inserted in the middle comes out clean.
4. Cool completely.
5. For the frosting, simply mix together all ingredients in a large bowl and spread over cake.
6. Store in the fridge.

Beets from the Garden Salad

I really love beets, I know......that's not really normal but I make them really yummy and now I think my husband likes them too....especially when the beets and the carrots are from our garden :)

Beets from the Garden Salad
---------------------------------------
Beets sliced or diced
Carrots sliced
kale
feta
avocado
s/p
lime juice

Put the sliced beets and carrots in a glass bowl with a splash of water and plastic wrap tight over the top.  Microwave for a few minutes until they are tender, add the kale and mic one for minute.  Let the veggies cool while you dice up the avocado.  Mix it all together with some feta cheese some s/p and a splash or two of lime juice.

yummy and healthy!!

Shrimp Tomato Pan Sauce Pasta

I made this for dinner tonight because it is easy and fast.  It is altered from a recipe i saw in a magazine.  Its yummy!

Shrimp Tomato Pan Sauce Pasta
------------------------------------------------------
linguine or spaghetti pasta
Olive Oil
Garlic-chopped
1/2 an Onion- diced
a pinch of red pepper flakes
red and yellow pepper-1/2 of each diced
cherry tomato (one plastic container you get at the store, cut them in 1/4ths)
feta cheese
shrimp
basil and sage (fresh if you can)

Bring water to a boil and cook pasta as instructed (reserve water).  In the meantime, use about a Tbs of olive oil in the bottom of a saute pan.  Saute the garlic, pepper flakes, onion, tomato and peppers for about 5 min until the tomato are soft.  Add the shrimp and cook until just pink.  Throw in the basil and sage for taste.  Add the cooked pasta to the saute pan with 1/3 cup of the pasta water.  Turn the burner off and add feta cheese to taste (you might want a little or a lot).  Add some salt and pepper and toss it all together......eat!!

Baked Ziti Casserole

This is my go-to meal when I want to make food for a friend or their family when they are feeling under the weather, just had a baby ect.  Its fast, simple, filling and makes great leftovers!!

Baked Ziti Casserole
---------------------------------
1 box or bag of pasta (penne, spirals, macaroni or even tortellini)
1 jar or can of spagetti sauce
1/2 to 1 Ib ground beef or Italian sausage or a combo
1 small container of ricotta cheese
1 bag of shredded motz cheese (reserve 1/2 cup)
onion-diced
garlic
pepper
red pepper flakes-optional
*(you can add whatever you want to this dish.  You could add mushrooms, red or green peppers or some zucchini and squash, just cook it up with the meat or leave the meat out and make it vegetarian)

Boil the pasta as recommended on the package.  In the mean time brown the meat with diced onion. Add garlic, pepper and red pepper flakes to taste.  Place the browned meat, the spag sauce, and both cheeses in a large mixing bowl.  When the pasta is done drain and mix it in.  Pour into a casserole dish (or a disposable 9x13 if giving it away).  Top with remaining motz cheese. You can now refrigerate or freeze it and keep for later or bake it now.  Bake time will be based on if it is warm, cold or frozen.  Bake at 350 uncovered until hot in the middle.

Grilled Zucchini

Looking for a summer or fall veggie to make on the grill.  Here is the ticket.  Learned to slice them the long way from my friend Mere.  Yummy and easy.

Grilled Zucchini
---------------------------------
zucchini
olive oil
garlic powder
Salt and Pepper
any other spices you might want

Slice the zucchini the long way about 1/2 inch thick.  Place on a cookie sheet, rub with olive oil and season as desired.  Flip them over and repeat.  Place them directly on the grill and grill over med-high heat a few minutes on each side until they are crisp-tender and have grill marks on them.  Pull off the grill and eat!!

Jake's Grilled Fajita Wraps

When I came home from work the other night Jake had "whipped up" this yummy dinner.  He made extra to share with his brothers at the lake the next night.

Jake's Grilled Fajita Wraps
=======================
steak (could use chicken)
onion
red and green Peppers
1 fajita seasoning packet
shredded mexican blend cheese
laughing cow cheese wedges- chipotle flavor
large size burritos tortillas
olive oil

Put half of the dry fajita seasoning on the steak and grill it until desired "pinkness".  Slice onion and peppers, season with the other half of the seasoning.  Either use a BBQ specific grill pan to grill the onion and pepper or saute in a pan until crisp tender.  Slice steak.  Steam or mic the tortillas until they are a little moist so they are a bit sticky.  Spread the soft cheese on the tortilla.  Place the other cheese, steak slices and veggies inside the tortilla too.  Roll it up closing the ends and place a small amount of olive oil on the outside.  Place and rotate on the grill until crisp.

Easy Caprese Crackers

The basil in my garden this year has gone nuts......so, we have been eating a lot of caprese....but when you run our of baguette to have it with I resorted to some crackers.  Crunchy and yummy!

Easy Caprese Crackers
-------------------------------
Tomato
Fresh basil leaves
fresh Motz cheese
crackers (these ones were pretty large and veggie flavored)

Layer the ingredients as seen in the picture and have as a snack or serve as an app!

Grilled Pizza

Jake and I made a pizza on the BBQ last week.  It was so good, we both agreed probably better than when we make it in the oven.

Grilled Pizza
-------------------------
*1 prepared pizza crust (I get the ones in the bag that "On the Rise" makes.  Make sure you get it room temp before trying to work with it)
*Sauce (red, white or we used a parma rosa sauce)
*Toppings (we used some grilled chicken, thin sliced red onion, tomato, red pepper and basil from our herb garden.)
*Cheese (we used both shredded and fresh motz)

Preheat the grill on med heat.  Roll out the dough using some flour or corn meal to help with sticking and place it on a cookie sheet.  Drizzle a little olive oil on each side of the dough.  Use the cookie sheet to transport the pizza to the grill.  Place the dough directly on the grill.  Grill the first side for about 3-6 min.  Remove from grill and flip.  Place toppings and cheese on already grilled side of pizza.  Place back on grill crust side down now to grill the other side.  Close the lid of the grill so the cheeses melt and grill for another 3-6 min until the crust is not longer "raw" and has grill marks.  Pull of the grill, cut and enjoy!!

**Great with a salad with lettuce, kale, peas, steamed and cooled beats from our garden!!

Summer Citrus Punch

I made this to take to the neighbors house for dinner.  Enjoyed it on the front deck while chatting and looking at the Bridger Montains!

Summer Citrus Punch
--------------------------------
1 frozen container of limeade concentrate
1 can ginge-ale
1 cup orange juice
ice
fresh mint
blueberries

Make the limeade as directed.  Mix in the orange juice and the can of ginger-ale.  Place the punch in a nice glass pitcher.  Finish with ice and a handful of fresh mint and a handful of blueberries.  The mint and berries will float to the top making the punch look fun and summery.  Enjoy!!

Beet Sandwiches

Another stolen recipe.......from my friend Mere.  This is suck a good, filling vegetarian meal that you don't even feel like you didn't have any meat with dinner.  So yummy!!

Ciabatta rolls
fresh motz cheese sliced
fresh beets
balsamic vinegar or a basalmic vinegar sauce (I have one that is a little sweet and a little spicy, purchased at one of those fancy kitchen shops)
olive oil
S&P

Slice the rolls.  Drizzle a little olive oil on.  Scrub the beets with a veggie brush under running water.  Slice the Beats about 1/3 in thick.  Drizzle a cookie sheet with olive oil. Spread the beets out on the cookie sheet, sprinkle with S&P and add another olive oil drizzle.  Bake at 400 for about 30 minutes, until semi tender.  About 5 min before the beats are done put the buns in the oven to toast them.  Put some balsamic on the bun, then some motz and some beets.  Eat the sandwich!!

Kelsey's Salmon Tin Foil Dinner

I can not take credit for this recipe idea.  I totally stole it from my friend Kelsey!  It's easy and good and you can put so many variations on it that you feel like it is a different meal every time.  You could make individual ones for each person or I just make one big one and Jake and I share it.

Tin Foil :)
Salmon Filet
Tomato (canned or sliced)
Onion (sliced)
Asparagus
Zucchini and/or yellow squash
(any combo of veggies or ones you just have sitting around will work)
Lemon sliced or lemon juice
Garlic
S&P


Prepared orzo, quinoa or risotto
(I buy the flavored quinoa or risotto so the dinner isn't bland)
When I made it with orzo I mixed in some ricotta cheese and parm to make it tasty)

Lay out the tin foil.  Put a drizzle of olive oil in to keep it from sticking.  Place salmon fillet in first followed by the pasta/quinoa and then everything else.  Bake in the oven at 400 for about 20-30 min depending on size of salmon.  Eat when salmon cooked and flaky.

Baked French Toast

I had some leftover french bread from a dinner party that I didn't know what  to do with.  Decided to make some breakfast!!

1 loaf of french bread (cut into 2in cubes)
6 eggs
1 cup milk
cinnamon
vanilla
orange zest

Fruit (you can use whatever you have, I used some frozen mango, papaya, pineapple.  Could use berries, apples,  rhubarb ect.)

Topping (optional)
1/2 c Flour
1/2 C Brown sugar
butter

Whip the eggs, milk, vanilla and orange zest.  Toss bread in the mixture.  Place in a 9x13 pan.  Slice up the fruit into small pieces and push it down into the french toast.  Refrigerate overnight.

Topping:
Mix four and sugar. Cut in some butter or marg.  Sprinkle on top the morning you are baking.

Bake for 50-55 minutes.  EAT!!  Yum!

Salmon Burgers with Baked Sweet Potato Fries

This is a light healthy meal that is different from the everyday dinner!

For the Burgers:
Salmon filet, skinless
 Dijon mustard
Plain Greek yogurt
1 scallion diced
Parsley
1/2 red pepper
Panko bread crumbs (in the Asian isle at the store)
lemon juice
salt and pepper

Put the salmon in the food processor with a few Tbs of yogurt.  Process until combined.  Remove from processor and stir in other ingredients.  Make into patty's.  When ready to cook place a small amount of olive oil a frying pay, cook burgers for about 2 minutes on each side.

For the Sauce:
Dijon mustard
plain Greek yogurt
mayo
1 scallion diced
Parsley
pepper
lemon juice

Mix all of the ingredients together until you get a medium consistency sauce.

*Place a generous spoonful of the sauce on top of burgers to serve.  Can also serve with asparagus, avocado. spinach or other veggies between the burgers and sauce.

To Make the Fries:
 Sweet potato peeled and cut into french fry shaped pieces
A few Tbs Olive Oil
Pepper
Any other seasoning you want (I have used yellow or red curry, a smoky BBQ seasoning, cajan ect)

Toss the above ingredients in a bowl.  For easy cleanup place foil on a cookie sheet and grease it with a little more olive oil.  Spread fries onto pan.  Bake at 350 for about 20 min until desired softness.

*Also good served with curry ketchup!

Shrimp Taco's with Corn & Bean Slaw

Made these on Cinco de Mayo, yummy!!

Shrimp peeled
Cajun seasoning
Avacado sliced
Tortilla

For the Slaw:
Corn
Black beans
Cabbage sliced
Tomato diced
green onion sliced
cilantro chopped
lime juice
cumin
honey
garlic salt

To make the slaw:
Combine corn, beans,cabbage, tomato, green onion and cilantro.  Combine lime juice, honey, cumin and garlic salt to desired sweet or sour taste.  Pour over slaw.

Heat a little olive oil in a skillet, let the skillet get hot.  Sprinkle cajun in the pan. Pour shrimp into really hot pan and cook until just pink.  The outside should be a bit blackened.

Heat tortillas to soften and add shrimp.  Put slaw over shrimp and sliced avocado on top of that.  Serve to your fiance to make him happy on Cinco De Mayo!!

Steak on Toasty Bread

Steak on Toasty Bread
-----------------------------------

I altered this recipe from one I found in a magazine. Its yummy, easy and perfect if you want to use the grill!

french bread or other yummy bread
1 Sirloin Steak
1 tomato sliced
blue cheese crumbles
arugula
olive oil
balsamic vinegar
garlic salt

Slice the french bread and drizzle it with olive oil, sprinkle garlic salt on.  Set aside.  Grill Steak until desired  pink-ness. Pull the steak off the grill and toast the bread on both sides on the grill while the steak is sitting.  Slice steak.  Put a drizzle of balsamic vinegar on the bread.  Place arugula, tomato, a couple slices of steak on the bread, top with blue cheese.  Eat!!

Tomato Soup

Jake Mentioned wanting grilled cheese sandwhiches with tomoto soup for dinner on Sunday when it was cold and cloudy outside. Although I have not made it before I decided to wing some homemade tomato soup. We had it with grilled cheese sandwhiches made with cheddar, harati, some laughing cow and avacado.......yum!!

Homeade Tomato Soup

--------------------------

onion

garlic

carrots (the already shreaded ones work great)

1 can tomato paste

1 can diced tomatos

Herbs (parsley, basil, thyme...whatever you have)

Broth or Boullion (beef or vegy)

2% milk

pepper

cumin

Brown the onion and garlic in the bottom of a stock pot with a little olive oil. Add the tomato paste and can of diced tomato. Add about 2 cups broth and the herbs. Cook until combined. Add pepper and a little cumin. Remove half of the soup and put it in the blender, blend. Add 1 whole carrot of about 1 cup of the preshreaded carrots. Blend again. Return to pot and cook on simmer another 10 minutes or so to cook carrots and help combine flavors. Add enough milk to make it the consistancy and as creamy as you want. Serve when warm again.

Sesame Salsa

Sesame Salsa
-------------------------

A recipe altered from my sisters. Really yummy with pita chips. A very different salsa, people will be surprised when they try it.........but they will like it!


1/2 red onion
2 avocado
1 tomato
garlic salt
pepper
sesame oil
rice vinegar
sesame seeds
sugar

Dice avocado and tomato. Place in a serving bowl. Dice the red onion very small, place in the bowl. Add pepper and garlic salt. In a separate small bowl mix some vinegar, sesame oil and seeds. Add sugar to taste. Pour over salsa mix. Place in refrigerator for a couple hours before serving to help the flavors mix.

Potato Soup

Perfect for a day like today, snowing like crazy out there!!
Warm, easy and Yummy!






Potato Soup
------------------
Potatoes (red or baking)
Milk
Carrots (I buy the already shredded ones)
Celery
Onion
Bacon
Garlic powder
Pepper
Chicken Stock or Bouillon

Slice bacon and put in the bottom of a stock pot with the sliced celery and sliced onion. Cook until bacon is crisp. Drain the fat. Optional: to peel the potatoes. Cut into 1 in cubes. Return bacon mixture to big stock pot with the potatoes. Add milk, carrots, garlic and enough stock or bouillon to salt to taste. Bring to a boil and boil until potatoes are tender. Remove about 1/4 to 1/3 of the soup and puree in a food processor or the blender. Return to pot. Stir well and serve.