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Limeade-
6 ½ C water
1 ½ C fresh squeezed lime
1 ½ c. Sugar
Brats with J dawg sauce and tomato/onion relish
Pineapple and bacon Brats (costco)
Cut into 1” pieces and grill- or can serve as a whole Brat on a bun
Serve with tomato relish and JDawg Sauce.
Tomato relish (can make ahead of time, same day).
Dice a medium tomato dice a small white sweet onion
Toss with olive oil and salt and pepper.
Sweet Potato Fries- Courtesy of Martha Stewart
Nonstick cooking spray
3 large sweet potatoes
1 T extra virgin olive oil
Coarse salt and ground pepper
6 T. (¾ stick) unsalted butter
¾ cup marshmallow cream
¼ cup sour cream
¼ cup toasted pecans, chopped (optional)
Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. On sheet, toss sweet potatoes with oil and season with salt and pepper. Arranged in a single layer and bake until tender and golden brown about, 40 minutes, flipping once.
Meanwhile, in a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, about eight minutes. Immediately pour into a small bowl and let cool slightly. In a medium bowl, whisk together marshmallow cream and sour cream, then stir in brown butter and salt to taste. Serve sweet potato fries warm with sauce and sprinkle with the pecans, if desired.
Krista’s Caramel Dip
½ Cup butter
8 oz. Cream cheese
¾ cup brown sugar
1 tsp vanilla
Cream together butter and sugar. Add vanilla and mix well. Better if made a few hours ahead to let flavor meld.
Serve with sliced green apples.
FIESTA WHEAT AND BEAN SALAD- Courtesy of I dare you to eat it.
Fresh Ingredients
1 orange or red pepper, diced
1 green pepper, diced
1 small red onion, diced
1 bunch fresh cilantro, leaves chopped
1 small jalapeno pepper, cored and diced
juice of 1 lime
Storage Ingredients
3 c. cooked wheat berries
1 can corn, drained (16 oz.)
1 can black beans, drained (15 oz.)
2 tsp. chili powder
2 tsp. ground cumin
1/4 c. cider vinegar
1 T. sugar
1/2 c. vegetable oil
1 tsp. salt
Combine all ingredients in a bowl and toss well. Chill for at least 1 hour before serving.
How to cook wheat berries.
- 4 c. raw whole wheat
- 10 c. water
- 1 T. salt
Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours. Cooked wheat may be bagged and stored in the refrigerator for at least a week or in the freezer for months.
Sausage fajitas on a Waffle fry
Seasoned Waffle fries
Italian sausage meatballs
One green pepper sliced
One yellow onion sliced
1 tbs sour cream
Bake waffle fry as directed and then 3 min longer so they are chrispy
Cook your favorite Italian Sausage meatballs. And split in halves.
With butter saute onions and peppers together till soft and salt and pepper to taste.
Place meatball ( halved) on top of waffle fry and top with oinons and peppers. A dollop of sour cream can go on top or on the waffle fry before the meatballs.
Serve hot.
Tortilla bowl
Wet tortilla with water (spray bottle is easy) and press into cup side of a muffin pan
Bake for 6-8 min until golden brown and puffy.
(can serve any time salads).
Evans’ Fish Tacos (8 servings)
Fish
8 tilapia filets
4T. Butter
2-4 tsp peppery lemon seasoning
Melt butter in 9x13 pan. Place filets on butter and sprinkle generously with seasoning. Cover with foil and bake 350 for 10 minutes. Flip filets over sprinkle again with seasoning and bake for an additional 10 minutes or until meat is white.
Taco Sauce
1 cup sour cream
1 cup mayonnaise
2 T milk
1 tsp cumin
1 tsp garlic salt
½ tsp paprika
Juice from 1 lime
¼ cup minced cilantro
Mix all ingredients together until smooth and creamy.
Tacos
16 corn tortillas
4 cups shredded cabbage
2 cups diced tomatoes
1 cup shredded cheese
1 Taco Sauce Recipe
1 Fish Recipe
Wrap tortillas in wet paper towels and microwave for one minute to warm. Keep warm in a tortilla keeper.
Spread Taco Sauce on tortilla and cover with fish. Sprinkle tomatoes, cheese and cabbage on top.
Portabella Mushroom Slider
Rolls
Mushroom caps
Spinach
Tomatoes sliced
Avocado sliced
Mayo
Havarti cheese
Toast buns face open in oven Broil on high for 2 min or until golden brown. Then add cheese until melted.
Remove from oven assemble burger and enjoy.
Mushroom marinade
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
- Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
- Preheat grill for medium-high heat.
- Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.
Corn on the Cob
Make foil squares large enough for your corn.
Spear corn with butter, sprinkle with bacon, salt and pepper.
Wrap corn individually (like potatoes) and bake at 350 degrees for 8-10 min just till hot.
Pull out and put in cooler until ready to serve.
Serve with fresh basil sprinkled on top. ( optional)
Snow Cone Syrup
2 cups sugar
2 cups water
1 package koolaid flavor
Bring to a boil and boil for 1 minute. Cool completely and store in an airtight container.
Scones
4 cups scalded milk (bring to boil but don't boil)
Add:
2 cubes butter until melted
Dash of salt
Mix:
1 cup warm water
4 T. Yeast
Let stand 5 minutes.
Mix everything together and add:
6 eggs
3-4 tsp. Vanilla
12 cups flour (approx)
Mix until it makes a sticky dough. Let rise and punch down once. (Can refrigerate at this point for up to 4 days.) Flour counter and roll out. Cut and deep fry at 350-400 degrees. Serve with honey butter or rolled in cinnamon sugar.
Copycat Texas Roadhouse Cinnamon Honey Butter
- ½ cup of salted butter, softened but not at all melted
- ¼ cup honey
- 1 tsp. cinnamon
To Make The Honey Butter
- Use a fork to whip together the soft butter with honey and cinnamon. Serve at room temperature with the hot rolls. Store leftovers in the refrigerator.
INGREDIENTS
- 1 stick unsalted butter, room temperature
- 1/4 c. powdered sugar
- 1/4 c. honey
- 1 tsp. ground cinnamon
PREPARATION
- Whip the room temperature butter with whisk attachment for 30 seconds. Add powdered sugar, honey and cinnamon and beat until completely combined and very smooth. Scrape down sides of bowl and turn up speed and whip for a minute or two or until really light and fluffy.
Chili
1 ½ lbs ground beef
1 onion diced
Brown beef with onions.
Add:
2 cans chili or seasoned pinto beans
1 can kidney beans
1 can stewed tomatoes
1 can tomato soup
1 cup water
3-5 T. Chili powder
1 ½ tsp sugar
1 ½ tsp salt
½ green pepper chopped
Simmer 1 hour. Best served the next day.
Carolyn’s Corn Bread
375 degrees for 30 min. 9X13 pan
Crumb together:
3 C. flour
1 ½ C. Corn Meal
1 ½ C. Sugar
3 tsp. Baking Powder
2 tsp. Salt
½ C. Coconut Oil
Mix together:
2 C. plus 4 Tbsp. half and half (can use milk)
4 large eggs ( slightly beaten)
¼ C. vegetable oil
Carefully stir wet into dry by hand. Grease a 9X13 pan. Pour into pan, Cook for ½ hour at 375 degrees
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