Alabama White BBQ Sauce

    Alabama White BBQ Sauce

    1 Cup Mayo

    1 Cup Cider Vinegar

    1 tbsp lemon Juice

    1 1/2 tablespoons Cracked Black Pepper

    1/2 tsp salt

    1/4 tsp ground red pepper

    Optional Sugar -- To Taste

    Combine in a plastic container. Refrigerate.

    TNT!

Dairy Free Chocolate Pudding

Dairy Free Chocolate Pudding

3 tablespoons cornstarch

2 tablespoons water

1 1/2 cups soy milk

1/4 teaspoon vanilla extract

1/4 cup white sugar

1/4 cup unsweetened cocoa powder

Directions

1 In small bowl, combine cornstarch and water to form a paste.

2 In large saucepan over medium heat, stir together soy milk, vanilla,

sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until

mixture boils. Continue to cook and stir until mixture thickens. Remove from

heat. Pudding will continue to thicken as it cools. Allow to cool five

minutes, then chill in refrigerator until completely cool.

Heck of a Jicama Salad

Heck of a Jicama Salad
 Recipe courtesy Rachael Ray
 Show: 30 Minute Meals Episode: Weekday Escapes
 Prep Time: 20 minutesYield: 4 servings

1 medium jicama root, peeled and sliced into thick matchsticks

 1 teaspoon salt
 2 teaspoons sugar
 2 limes, juiced
 2 hearts romaine, chopped
 2 tablespoons chopped cilantro leaves, a handful of leaves, finely chopped
 1/2 teaspoon ground cumin, eyeball it in the palm of your hand
 3 tablespoons extra-virgin olive oil, eyeball it
 Freshly ground black pepper

Place jicama in a bowl, sprinkle with salt and sugar, and add the juice of 1  lime. Let jicama stand 15 minutes. While jicama softens, work on the rest of  your meal. Arrange romaine on a serving plate. Top romaine with jicama.

 Juice 1 lime into a small bowl, add cilantro and cumin. Whisk in

 extra-virgin olive oil in a slow stream. Pour dressing over salad and season  with salt and pepper.

Maple Nut Carrot Salad

Maple Nut Carrot Salad

3 cups shredded carrots

 1/2 cup raisins
 2 cups chopped celery
 2 tablespoons chopped pecans
 1/2 cup fat free mayonnaise
 1/4 cup maple syrup

In large bowl, combine carrot, raisin, celery and pecans. In small bowl

combine mayonnaise and syrup. Add to carrot mixture and mix gently to
combine. Cover and refrigerate till ready to serve.

Serves 6.

 From razzledazzlerecipes.com Easter Recipes.

Snow Pea Salad

Snow Pea Salad

1 pound fresh snow pea pods, stemmed (about 5-1/2 cups)

 1/4 cup salad oil
 2 tablespoons sugar
 2 tablespoons sesame seeds, toasted
 2 tablespoons water
 2 tablespoons lemon juice
 2 tablespoons vinegar
 1 clove garlic, minced
 4 cups shredded lettuce
 4 strips bacon, crisp-cooked, drained, and crumbled
 1/2 cup snipped fresh parsley (optional)
 1 medium carrot, thinly sliced (1/2 cup)

 If desired, cut large pea pods in half crosswise.

Place the pea pods in a steamer basket over boiling water (the basket

 should not touch the boiling water). Cover and steam for 30 secs. Remove
 pea pods from steamer basket. Rinse with cold water. Drain well. Cover
 and chill in the refrigerator for at least 1 hr.

Meanwhile, for dressing, in a screw-top jar, combine salad oil, sugar, sesame seeds, water, lemon juice, vinegar, and garlic. Cover; shake well. Chill in the refrigerator.

In a very large salad bowl, combine the the pea pods,  lettuce, bacon, and, if desired, parsley. Toss to mix. Shake dressing and pour over salad; toss lightly to coat. Top with sliced carrot.

Makes 10 side-dish servings.

Minted Cucumber Salad

Minted Cucumber Salad

Recipe By :Taste of Home Magazine April/May 2012

 Serving Size : 6 Preparation Time :0:00
Categories : Salads
 
 2 large cucumbers -- chopped
 2 cups seeded chopped tomatoes
 1/2 cup chopped fresh mint
 1/2 cup chopped fresh parsley
 1/2 cup thinly sliced green onions
 1/4 cup lemon juice
 1/4 cup olive oil
 1 teaspoon salt
 1/4 teaspoon pepper

In a large bowl, combine the first five ingredients. In a small bowl, whisk

 the lemon juice, oil, salt and pepper. Add to cucumber mixture; toss to
 coat.

 Yield: 6 servings.

Recipe shared by Debbie Purdue, Westland, Michigan: "Fresh herbs and a light vinaigrette

 season the garden-fresh cucumbers and tomatoes in this easy salad. I'm a

 busy pastor's wife and mother and am always looking for new recipes that
 can be prepared quickly but don't sacrifice taste or nutrition." Source:

 Taste of Home Magazine April/May 2012.

 

Skagit Berry Oatmeal Muffins

Skagit Berry Oatmeal Muffins

The Skagit Valley is known for its berries. Blue, tay, and most other kinds are considered some of the best in the world.

Ingredients Dry:
1/2 cup oatmeal
1/2 cup oat bran
1-1/2 cups flour
1/2 cup sugar
1 teaspoon salt
1 Tablespoon baking powder

Wet:
1 egg
3/4 cup milk
1/2 cup vegetable oil
1 cup mixed berries (blueberries, raspberries, strawberries or blackberries)
Topping:
1/3 cup oatmeal
1/4 cup brown sugar
1 teaspoon cinnamon

Combine dry ingredients in large bowl. In separate bowl mix together egg, milk, and oil. Mix wet ingredients into flour mixture. Gently stir in mixed berries until just mixed and lumpy. Spoon batter into greased 12 muffin tin. Sprinkle batter with topping. Bake muffins in an oven preheated to 400 degrees for about 20 minutes or until an inserted toothpick comes out dry.

Makes: 12 muffins

Danish Butter Cookies

Danish Butter Cookies

1 cup softened butter (no substitutes)

1 cup sugar

2 teaspoons maple syrup

2 cups flour

1 teaspoon baking soda

Sprinkling of confectioner's sugar

Cream butter and sugar. Add syrup; mix well.

Combine flour and baking soda, gradually adding these dry ingredients to the

creamed mixture.

Divide dough into eight portions.

Roll each portion into a 9- to 10-inch log. Place each log 3 inches apart on

ungreased baking sheets.

Bake at 300 degrees for 25 minutes or until lightly browned. Cut into

1-1/2-inch slices.

Remove to wire racks to cool. Dust with confectioner's sugar.

Makes 4 dozen.

Italian Cucumber Salad

Italian Cucumber Salad

Recipe By :Taste of Home Magazine, August & September 2010

Serving Size : 6


 2 medium peeled cucumbers -- sliced
 1 cup halved cherry tomatoes
 1 cup sliced red onion
 1/2 cup chopped green pepper
 1/2 cup Italian salad dressing

In a large bowl, combine all of the ingredients; cover and refrigerate

 until serving. Serve with a slotted spoon. Yield: 6 servings.

 Diabetic Exchanges: 1-1/2 fat, 1 vegetable. Recipe shared by Jane Nichols,  Houston, Texas: "Folks enjoy this tangy, refreshing side dish. I came up  with the recipe after sampling a similar salad at a local cafeteria."

 Source: Taste of Home Magazine, August & September 2010.

Pea Salad

Pea Salad

 1 can peas, drained

 3 eggs, boiled and diced
 1 medium onion, diced
 2 stalks celery, diced
 1 teaspoon celery seed
 teaspoon sugar

 3/4 cup salad dressing

Mix all ingredients. Let stand overnight in refrigerator . (for at least a couple of hours)

From All Easy Cookin' Recipe Exchange Newsletter for March 31, 2005.

Healthy Carrot Salad

Healthy Carrot Salad

4 c. shredded carrots

 1/4 c. raisins
 1/4 c. chopped walnuts
 1/2 c. orange juice
 1/4 c. plain yogurt
 1 T. veg. oil
 3/4 t. Lawry's seasoned salt
 1/2 t. Lawry's lemon pepper

In med. bowl, combine carrots, raisins and walnuts. In container with stopper or lid, combine remaining ingredients; cover and shake well. Add to carrot mixture; mix lightly to coat. Makes 6 servings.

Raspberry Catsup ingredients

Raspberry Catsup ingredients

3 c Raspberry

 2 T water
 1/2 c Sugar
 1 c Onions
 1/2 c White vinegar
 2 T garlic
 1 t Ground allspice
 Cooking Raspberry Catsup

1. Combine berries, water, and 1 tablespoon sugar in a saucepan, over a medium flame Break berries by pressing with the back of a wooden spoon bring to a boil, reduce heat, and simmer for 5 minutes Remove from heat and force through a fine chinois or sieve, discarding solids Combine strained mixture, onions, vinegar, garlic, allspice, and remaining sugar, over a medium flame.

 2. Heat to a boil, reduce heat, and simmer for 10-15 minutes, until reduced to 2 cups Transfer to a food processor Process to a smooth puree Cover and chill.

 3. Serve slightly chilled or at room temperature.

Cajun Coleslaw

 Cajun Coleslaw
Source: Good To Eat
Makes 10 servings

2 cups mayonnaise

1 tablespoon chopped fresh tarragon
3 tablespoons wine vinegar
1/4 cup prepared hot mustard
1/4 teaspoon celery seed
Freshly ground black pepper to taste
10 cups shredded green cabbage

In a bowl, blend together all of the ingredients except the cabbage.

Mix the dressing with the cabbage until all the cabbage is evenly coated with the dressing.

Refrigerate briefly before serving.

DANISH CHERRY BARS

DANISH CHERRY BARS

Friske cherry pie filling (see above)

2 1/2 cups flour

1 cup shortening

1 egg, divided

1 tsp. salt

1/2 cup milk

Combine flour and salt; cut in shortening. Beat egg yolk in a cup;

add enough milk to equal 2/3 cup. Stir egg yolk and milk into flour.

On a floured surface, roll out out one half of the dough to fit a

15" by 10" jelly roll pan. Put dough on the bottom and top with

cherry pie filling. Roll out the rest of the dough for the top. Slit

for air. Beat egg white and brush onto top crust. Bake at 375

degrees for 45 minutes. When done, drizzle with mixture of 1 cup

powdered sugar and 3 to 4 tbsp. milk.

The Best Vegetable Salad

The Best Vegetable Salad
 By: DUSTYDO157  

 "This is a refreshing salad using all different kinds of vegetables. You can use whatever you like, but the main things that makes it good are the tomatoes and cucumbers. It is much like an Israeli salad. The homemade dressing is very good on it, but so is just plain olive oil."

   Original Recipe Yield 6 servings

     * 1 cucumber, peeled and chopped

     * 2 fresh tomatoes, chopped
     * 2 green onion, minced
     * 1 red bell pepper, chopped
     * 5 radishes, chopped
     * 1 small jicama, peeled and julienned
     * 5 romaine lettuce leaves, torn into bite size pieces
     * 1 clove garlic, minced
     * 1 1/2 tablespoons lemon juice
     * 2 tablespoons olive oil
     * 1 tablespoon pomegranate juice
     * 1 teaspoon salt
     * 1 teaspoon ground black pepper
     * 1 teaspoon chopped fresh dill
     * 1 teaspoon chopped fresh basil
     * 1 1/2 teaspoons water

     1. Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.

 allrecipes.com

Jennifer (Recipejem1)

YOU'LL-NEVER-KNOW-IT'S CAULIFLOWER SALAD

YOU'LL-NEVER-KNOW-IT'S CAULIFLOWER SALAD

 1 head lettuce, chopped

 1 head cauliflower, chopped  very fine
 1 medium onion (in rings) (red  onions work well)
 2 lb. bacon, fried crisp and  crumbled
 2 c. mayonnaise
 1/3 c. grated Parmesan cheese
 1/4 c. sugar

In the largest bowl you have, layer first 4 ingredients in order. Spread mayonnaise on top, then sprinkle Parmesan over top, followed by sugar. Cover and refrigerate overnight. Mix  very well, about 3 hours before serving; will be very creamy.

 A welcome and delicious change from other summer salads.

Shredded Zucchini Salad

Shredded Zucchini Salad

Recipe By :Susan Costner

 Serving Size : 6 Preparation Time :0:00
 Categories : Pasta Salads And Salad Dressings  Zucchini

 3 medium Zucchini - (abt 1 1/4 lbs total) -- cut into long

 1 thin strands
 2 tablespoons Unseasoned rice wine vinegar
 3 tablespoons Extra-virgin olive oil
 Salt -- to taste
 Freshly-ground black pepper -- to taste
 1/4 cup Lightly-toasted pine nuts
 2 tablespoons Thin ribbons of basil
 2 ounces Parmesan cheese -- thinly shaved
 

Drain the zucchini in a colander for about 20 minutes; gently squeeze to

 remove  excess water.

Place the zucchini in a large serving bowl. Add the vinegar, oil, salt,
and pepper and mix well. Just before serving, gently toss in the pine nuts, basil, and  cheese.

 This recipe yields 6 servings.

Comments: A combination of green and golden zucchini varieties works well in this wonderful hot-weather side dish.

Recipe Source: MOSTLY VEGETABLES by Susan Costner (c) 1996

Raw Vegetable Salad

Raw Vegetable Salad
 By: Pamela Brown 

 "This is a flavorful and crunchy vegetable salad tossed with peanuts and bacon bits."

   Original Recipe Yield 18 to 20 servings

     * 6 slices bacon

     * 3 cups chopped broccoli
     * 3 cups cauliflower, chopped
     * 3 cups chopped celery
     * 1 (10 ounce) package frozen green peas, thawed
     * 1 cup sweetened-dried cranberries
     * 1 cup raw Spanish peanuts
     * 1/4 cup white sugar
     * 1 teaspoon salt
     * 1 tablespoon white wine vinegar
     * 2 tablespoons grated onion
     * 1/4 cup Parmesan cheese
     * 1 1/2 cups mayonnaise

     1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

     2. In a large bowl, combine the broccoli, cauliflower, celery, peas and cranberries.

     3. Wisk together the sugar, salt, vinegar, grated onion, cheese and mayonnaise. Pour dressing over the salad; add nuts and bacon and toss well.

 allrecipes.com

Jennifer (Recipejem1)

Chic Salad

Chic Salad

Napa cabbage

1 bell pepper
2 tomatoes
1 chicken breast
7 ounces feta cheese
Oil
Olives

Cook chicken, cool and dice. Cut pepper into strips. Slice tomatoes into

strips. Shred Napa cabbage. Slice the olives. Combine the ingredients, add
salt and oil. Carefully mix in diced cheese. Enjoy.

Creamy Frozen Salad

Creamy Frozen Salad

 

2 cups dairy sour cream

2 Tablespoons lemon juice
3/4 cup sugar
1/8 teaspoon salt
1 can crushed pineapple -- (8 1/2 ounce) drained
1/4 cup sliced maraschino cherries
1/4 cup chopped pecans
1 medium banana -- sliced

Blend together sour cream, lemon juice, sugar and salt in bowl. Stir in

pineapple, cherries, pecans and banana.

Pour into 1 quart mold or paper-lined muffin-pan cups. Cover and freeze. Let thaw at room temperature 15 minutes before serving.

Source: �Farm Journal�s Best Ever Recipes� (RB)

NOTES : Yield: 8 servings

Chicken Horseradish Salad

Chicken Horseradish Salad

3 cups chopped cooked chicken (about 4 skinned and boned chicken breast halves)

1/2 cup minced green onions
2 celery ribs, chopped
1/2 cup chopped pecans, toasted
2/3 cup light mayonnaise
2 to 3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
1/2 teaspoon pepper

Stir together all ingredients in a large bowl. Cover and chill at least

2 hours before serving. Serves 5.

Grilled Portobello Mushroom Salad. Lemon Dressing.

Grilled Portobello Mushroom Salad. Lemon Dressing.
serves 1 - multiply as needed

1 medium tomato, cubed

1 heart of romaine lettuce, sliced
1/2 lemon, sliced into wedges
1 large portobello mushroom, peeled (optional), de-stemmed (optional)

Mushroom Marinade:

2 Tbsp balsamic vinegar

1 Tbsp extra virgin olive oil
1 tsp agave or maple syrup
pinch of fresh ground black pepper

Zesty Easy Dressing:

1 or 1/2 lemon, squeezed over greens

drizzle of extra virgin olive oil
fresh black pepper
optional: capers

Side:

Grilled bread and/or garlic hummus

as needed: coarse sea salt on grilled mushroom

Directions:

1. Grab your mushroom and peel it (optional). Slice off the thick stem so

the mushroom lays flat.(optional)

2. Whisk together your marinade ingredients in a shallow bowl. Add your

mushroom to the marinade and allow to soak for a few minutes - on each side.

3. Turn on your grill or panini press.

4. Place marinated mushroom on grill. Also place a few stacked slices of

bread.
 
5. While the mushroom is cooking, slice your romaine lettuce and place in
a shallow salad bowl - or plate.

6. Dress the salad in your super simple lemon dressing: squeeze a lemon
over top, drizzle some extra virgin olive oil and grind fresh black pepper
over top. Capers dotted on the greens would be a nice touch as well.

7. Your mushroom should be done after about 5 minutes. Grab it and dunk it back in the leftover marinade for a quick cool-off soak. Then place on cutting board to slice into thin strips. Add a pinch of coarse sea salt if you'd like.

8. Lay sliced mushroom over top your romaine salad. Add more fresh black pepper over the top of the mushroom. Slice your tomato, soak the cubes in the leftover balsamic marinade and add to salad.

9. Grab your grilled bread slices and cut into triangles. Plate salad with

a few triangles of bread and an optional side of roasted garlic hummus.

Serve!