Spinach Grape Salad

I have a wonderful friend Sarah who gave me this recipe a few years ago.  I hosted Bunco at my house last week and made this and lots of people have asked for this recipe.  It is SO easy and SO yummy.  Even my kids eat this because it has a little bit of something for everyone.  Please make this.

Salad:

6 cups Spinach
6 oz. Swiss Cheese
6 oz. Cheddar Cheese
2 cups Red seedless grapes, cut in half
little bit of broken Romaine Lettuce
8 green onions, diced
8 strips bacon cooked and crumbled

I never measure anything in this.  I just add enough of everything until it looks good.  I usually buy a bag of baby spinach and chop up 1/2 heart of romaine. 

Dressing:

1/4 cup cider vinegar
2 tsp. brown sugar
2 tsp. dijon mustard
1/2 cup vegetable oil

Mix and pour over salad just before eating.

Gingerbread cake with caramel sauce

I found this recipe on Pinterest.  I was so excited to make it that I made it tonight (the same night).  It is AMAZING.  I reminds me a little of the caramel french toast that I have under breakfast.  It is really easy and so yummy.  Try this for special guests and they will know that they are loved.

Cake:
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
6 tablespoons butter
2/3 cup brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon vanilla
2/3 cup boiling water
Directions:
Cake:
Grease an 8 inch square pan. Preheat oven to 325 degrees F.
Mix the flour, baking powder, soda, salt, and spices together. Cream the butter, gradually add the brown sugar and cream thoroughly. Stir in molasses.
Beat egg until thick, and beat into the creamed mixture. Stir in the vanilla.
Add the dry ingredients to the creamed mixture a third at a time, mixing well after each addition.
Gradually add boiling water, stirring after each addition. Turn into prepared pan.
Bake for about 50 minutes. Serve warm with lemon sauce.

Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and ice cream, warm gingerbread, etc..


The sauce is so good.  I am making oatmeal for breakfast in the morning and I am going to drizzle a little of this in it.  I am excited.  I will let you know how it goes.  I think you could do a lot with this sauce.

Lime Ciliantro Rice

This is a good recipe to go with the
Honey Lime Enchiladas.


2 cups water
1 tablespoon butter
1 cup long-grain white rice
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 cup chopped cilantro

Directions

 1. Bring the water to a boil; stir the
butter and rice into the water.
 Cover, reduce heat to low, and simmer
 until the rice is tender, about 20
 minutes.
 2. Stir the lime zest, lime juice,
and cilantro into the cooked rice just
 before serving.


(Maybe want to half the lime and cilantro)

Honey Lime Chicken Enchiladas

These are AMAZING!!  My sister gave me this
recipe and it is seriously
one of our favorites now. This is the kind
of recipe that you can take to
people and they will be asking for the
 recipe for sure.

6 Tbsp honey

5 Tbsp fresh lime juice (1-2 limes)

1 Tbsp chili powder

1 tsp garlic powder

2-3 skinless, boneless chicken breasts,
cooked and shredded

8 – 10 flour tortillas (depending on size)

1 lb of a Mexican blend cheese
(monterey jack, colby, cheddar), shredded

1 large can of green enchilada sauce

Mix the honey, lime juice, chili powder and
garlic powder together with the
shredded chicken.  Allow it to sit for at
least 1/2 hour or you could do it
hours before and just cover and refrigerate.

Pour 1/2 cup of enchilada sauce into bottom
of a 9 x 13 pan.  Place chicken
and cheese into middle of a tortilla and
spoon about 1 tablespoon of
enchilada sauce over it and roll up.
Place seam down in the pan.  Reserve
about 1-2 cups of cheese to sprinkle on
top of enchiladas.  Pour enchilada
sauce over the top of rolled enchiladas
(reserve a little bit to add after
they are baked) and sprinkle with remaining
cheese.

Bake at 350 degrees for about 25 minutes
or until lightly browned and
bubbly.

**This will be really good with black beans and
Lime Cilantro Rice inside of the enchiladas. We
added salsa and sour cream.  So good!! **

Cheesy Quiche Crust

This is a super easy very tasty crust. I am sure you could use it for really anything, but it makes the best crust for quiche. It pairs well with just about any quiche.

3/4 cup flour
6 Tbl. cold butter, cut into small pieces
1/4 cup shredded cheddar cheese
5 tsp. cold water

Place flour in bowl, cut in butter with knives or fork until it resembles crumbs. Stir in cheese. Sprinkle water 1Tbl at a time. Stir together until it forms a ball and comes away from bowl. Wrap dough in plastic wrap and refrigerate for 30 min.
Roll out dough and place in 9 inch pie plate or quiche pan. Use fork and prick holes in bottom of pan.

Bake 10 min at 375.
Fill with desired quiche custard of your choice.

Sour Cream Chocolate Cake with Peanut Butter Frosting and Chocolate Peanut Butter Glaze

My sister loves to make cakes, and she knows her stuff. When it comes to getting a new cake recipe, I always turn to her. This is one that she is letting me share. I will be making this one this week. I can't wait.

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes

This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.

Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Apple brownies

I was craving something with apples so I looked up a brownie recipe and found this one that is amazing. It takes no time at all, and is seriously so good.

1/2 cup butter, soft
1 cup sugar
1 egg
2 apples, peeled, and chopped
1/2 cup pecans ( I didn't add these)
1 cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon

Cream butter and sugar until smooth, beat in egg. Then, add apples and pecans. Sift dry ingredients in separate bowl and work into first mixture. Pour into 8x8 buttered baking dish and cook for 40 min at 350.

Now these would be really good alone, but I always like to add a little more fat to my dessert so I added a large scoop of cool whip and then drizzled caramel over the top. This is what made them AMAZING. Enjoy!