Crab Salad... so yummy for summer!

It's summer...

It's hot...

It's hard to get motivated 
to heat up the house and cook!

That's where I LOVE 
easy and yummy things to make like Crab Salad Dip.

I always make sure to have a few packages of flaked crab in my freezer as a way to make a quick meal to take on a picnic, take to work/school for lunches, or just to enjoy after a long day of working in the yard together as a family! 
(In fact, it is going to be the Main Dish for our 4th of July picnic this year!)

It's as easy as chopping up a few veggies,
stirring together,
letting chill for a bit,
and then you get to enjoy its deliciousness!  

Crab Salad/Dip 

1 package crab flakes chopped (1/2 to 1 pound)

2 large slices of onion finely chopped

4-5 stalks of celery finely chopped
1/3 cup sour cream

2 Tbsp. mayonnaise

1 to 2 Tbsp. dry Ranch Salad Dressing mix sprinkled on...

Mix together, let chill and serve with crackers, OR, on top of Toasted Artisan Bread.

(here for Artisan Bread recipe)

Great picnic, lunch, or appetizer!

Enjoy!

Delicious Summertime Strawberry Recipes

  I LOVE SUMMER!

I love everything that's associated with it!! 

I love grilling on the grill.

I love garden fresh salads.

I love homemade Popsicles, homemade milk shakes and cold refreshing drinks.

I love flying the flag, fireworks, sunrises and sunsets. 

I love wearing sandals and the long summer days 

where it's still light at 10:00 at night.

I love all of the beautiful flowers in my yard.

I love backpacking and hiking!!

and  
I LOVE STRAWBERRIES!   

I thought I would share 
some of my strawberry favorites...
Strawberry Pie
Strawberry Lemonade
Strawberry Banana Milkshake
Strawberry Salad Dressing 
Strawberry Topped Summer-Time Salad 

From Scratch Strawberry Pie 

(in a heavy sauce pan mix the following)
1 cup water
2/3 cup OR 3/4 cup sugar (depending how sweet your strawberries are)
1/4 cup Corn Starch
1/4 tsp salt
(whisk together to make sure there are no lumps)

Bring above ingredients to boil and then add in:
1 cup crushed strawberries
2 Tbsp butter
Continue cooking until heated through...

Remove from heat and add in:
2 tsp. vanilla
Let cool slightly 

Prepare pie crust (here for my favorite pie crust recipe)

Cover the bottom of cooked crust with a little bit of glaze.

Fill baked pie crust with fresh strawberries
Pour glaze over the top of strawberries (add a few more strawberries to the top 
and chill 2-3 hours.

Serve with whipped cream.

Enjoy Strawberry Pie

without using a box of "Junket" for the glaze!
You'll be amazed at how yummy and how easy it is.

 Strawberry Lemonade
(The perfect amount for a family of four...
Double the batch, to make a gallon for more people.)

2 quarts water
3/4 cup sugar
1-1/2 tsp. Citric Acid
2 capfuls of Lemon Extract
1 large lemon sliced
1 cup fresh sliced strawberries
Stir together well.
Let chill for at least one to two hours and then pull out the lemons
(if the lemons are in the drink for longer than 2 hours, they will make it bitter).

Strawberry Banana Milkshake
1 cup milk
4 cups strawberries (leave the tops on as the green tops provide some great Chlorophyll)
2 teaspoons vanilla
1 to 2 bananas
2 cups of ice
Blend together in your Vita-Mix until thick and smooth. 
Pour into glasses, add a straw and sip away!

Enjoy!  

It's amazing how yummy this tastes, it's healthy as well and the most amazing thing, is that it doesn't have any ice cream in it.

Strawberry Dressing 
1/2 cup strawberries

1/3 cup olive oil

1/4 cup red wine vinegar, (OR, Raspberry Vinegar)  

1-2 Tbsp. white sugar 

1 Tbsp Poppy Seeds 

Put in blender and blend until smooth. Chill.

Enjoy! 

Summer Salads are SO great! 

You can add whatever garden produce you have to them and they always taste delicious!
This time of the year, spinach is VERY abundant and so that is the base of our salads.
Add in fresh fruit, 

some kind of meat (salmon and chicken are always a hit) 

Toss in whatever other veggies you like,
Sprinkle on some chopped nuts and or sliced cheese
(you can even form the salad into a cute heart shape)

Drizzle with some homemade Strawberry Dressing
and wow!   

You have a delicious salad that is filling and really hits the spot!

Whether you are swimming in an abundance of strawberries from your garden, OR, you are taking advantage of the sales at the store on strawberries this time of the year,  
STRAWBERRIES 
bring joy, taste delicious and can be enjoyed for each meal from breakfast to dinner!

Egg and Pea Salad...one of our favorites!

One of the things I love about Easter Time 

is boiling up and decorating eggs.

 We usually boil up 12-18 eggs and so we always have PLENTY to make up Deviled Eggs and one of our FAVORITE salads...

Just 5 ingredients, but LOTS of flavor.

This is pretty much a complete meal in one.

I usually send a bowl of this salad,

 plus an apple and some kind of a muffin in our lunches.

This is also a great filling for croissants as well.

yummy, Yummy, YUMMY is what this is!  

Egg and Pea Salad
(the perfect salad to make at Easter to use your “Hard boiled eggs”)  

2 cups frozen peas
6 hard boiled eggs (peeled and chunked) (sometimes I add in 8)
½ pound bacon cooked crisp and crumbled
½ cup “Miracle Whip” Salad Dressing
grated cheese (optional) 

In bowl layer peas, eggs and bacon--Stir in Miracle Whip—let stand for 8 hours before serving. Sprinkle with grated cheese if you like.  Stir before serving.  

(sprinkle with salt and pepper if you like)

Enjoy some boiled egg 

yummy-ness today!

You're having what for dinner?!?

 I absolutely LOVE my in-laws!  

It is SO much fun to have them for parents and grandparents to my sons. 

What I love most about them is how every time we go over there
they are always feeding us a new recipe they tried out.

HEALTH is such a priority to them 
and they love nourishing and feeding their bodies 
with such healthy, yummy things.

Well, we went over to their house a few weeks ago
and they had to make up a favorite salad that they had gotten off "Dr. Oz".
 Who would have known that sauerkraut was SO good for you! 
It is a great way to protect the balance of bacteria in your gastrointestinal tract.
Sauerkraut is also super alkalinizing as well.

 You wouldn't think it would be good,
but it is SO tasty and I can't believe
my kids LOVE it!!

Tracy's parents put in crushed crackers for crunch, but I deleted out the crackers and we just topped our Sauerkraut Salad on top of homemade toasted Artisan Bread.

WOW, YUMMY
 very economical to eat and something to JAZZ up your diet a little bit
that is different and a fun change from the monotony
of the same old same recipes we all get in a rut making up.

(one 32 oz. jar of sauerkraut was $1.69 
and it made two different batches of this...)

Sauerkraut Salad (original recipe for Dr. Oz's salad here)

16 oz. sauerkraut (1/2 of a 32 oz jar)

1 large tomato finely chopped

1-2 Tbsp. olive oil

1 tsp. dried oregano

1/2 cup grated cheese (we enjoy Swiss, or Guyere... Mozzarella is good as well)

pepper to taste

Mix all together and let sit at least an hour

Serve on top of toasted Artisan Bread.    
Great appetizer, OR, meal.

Enjoy all the wonderful health benefits of sauerkraut today 

with something that is delicious, 

is easy to make 

and works for a main course, or side dish!

What's on the menu for Turkey Day!

 I can't believe it is Thanksgiving week!  

I feel like November just flew on by!   

Thanksgiving dinner is always enjoyed at parents or siblings house on Tracy's side of the family.  However, I like to always do our own Thanksgiving dinner for just the four of us the weekend before Thanksgiving, usually because I have a turkey in the freezer from last year, that I need to get cooked up so I can purchase more turkey that is on sale.

I thought I would share our recipes that we make up for Thanksgiving dinner...

here are recipes that I use for 

Classic Stuffing, Baked Yams, Cranberry Relish,

California Fruit Salad and Lion House Rolls,

(PLUS, links to my pie recipes)

Classic Bread Stuffing!

Classic Stuffing...very moist and delicious

(This is my moms recipe from her Grandma Ussing...the only change I have added is the dried cherries and walnuts and I cut the butter down by half)

1 loaf of French Bread, sliced, cut into cubes and let sit 1-2 days 

(here for my French Bread recipe)

After bread crumbs have dried

(season bread crumbs well with)
2 heaping Tbsp. of Sage

1 heaping Tbsp. Poultry Seasoning

1/2 tsp. seasoned salt

Cook 1 cup of rice in 2 cups of boiling water 20-30 minutes until tender

Sautee together until very tender

2 Tbsp. butter

1-2 onions finely chopped

4 stalks chopped celery

  

In large metal bowl pour the cooked onions/celery over the seasoned bread crumbs

Add rice and stir well

(optional... we add in 1 cup dried cherries and 1/2 cup chopped walnuts)

Then add 3-4 cups chicken broth (start with 3 cups and if it seems like it needs more, add more in 1/4 cup at a time)

Put in greased casserole dish

Pour 2 Tbsp. melted butter over the top    

Cover and bake at 350 for about 60-75 minutes 

Enjoy!

California Fruit Salad!

California Fruit Salad
(this is Tracy's moms recipe)
2 cups miniature marshmallows (colored OR plain)
1 can pineapple chunks
1 cup FRESH orange sections (or you can use 1 can mandarin oranges)
1 pomegranate peeled and seeded (the pomegranate makes it so yummy!)
1/2 cup sour cream
1 cup coconut
(chopped nuts optional)  

Mix all ingredients together—let chill for at least 1 hour.  Enjoy!  

(this is a Smith Family Turkey-day tradition)  

Fresh Cranberry Relish

Fresh Cranberry Relish

(from the back of the cranberry bag)

1 (12 oz) bag fresh cranberries

1 orange, peeled and sliced

blend together and then add in

3/4 cup sugar

Blend again

Chill until ready to serve.

This is SO yummy served on top of Turkey

Leftovers are also yummy served with cream cheese and crackers.

Baked Yams!

Baked Yams

1-2 large sweet potatoes peeled and chopped

3 apples peeled, seeded and chopped

1/2 cup chopped pecans

1 heaping Tbsp brown sugar

1 Tbsp. butter

(sprinkle on about 1/4 cup water)

Cover with foil and bake at 350 about 1 hour until tender.

Lion House Rolls!

Lion House Rolls
Ingredients:
2 cups HOT tap water 
2/3 cup nonfat dry milk powder (instant)
2 Tbsp dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup butter melted
1 egg
5-5 1/2 cups flour (unbleached flour)

In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.
Add the yeast to this mixture then the sugar, salt, butter, egg and 2 cups of the flour.
Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes.
Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes.
Add in remaining flour 1/2 cup at a time until you get a nice soft dough...The dough should be soft, not overly sticky, and not stiff.
Put the dough in a large metal bowl with 1 tbsp of olive oil and coat the dough well. (This helps prevent the dough from drying out.)
Cover bowl and allow to rise in a warm place until double in size. 

Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls.
Place on greased baking pans. Let rise in a warm place until the rolls are double in size (approx. 1- hour)
Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction.
Brush with melted butter while hot.

These are melt in your mouth, delicious!!

*****************
NOTE:
1/3 cup of butter is 6 Tbsp and so if you cut off the 6 Tbsp.
and set aside the remaining 2 Tbsp.
I use these 2 Tbsp. to melt and brush on the rolls
after you pull them out of the oven
and that way you only use 1 cube of butter to make the rolls
*****************  

The Desserts!

(Links to dessert recipes!)
Pumpkin Pecan Bars

Coconut Cream Pie

Pecan Pie Bars

Lemon Meringue Pie

Apple Pie

Happy a happy week, full of MUCH 

Thanksgiving and gratitude in your heart 

for all of the many things we are so abundantly blessed with!

Broccoli never tasted so good!

We are very much a salad loving family...

we love everything from green salads with garden veggies, to potato and pasta salads.  

This Broccoli Slaw salad  

is one of those yummy salads that is quick to throw together and it can be 

a complete meal, since it has veggies, fruit, nuts and chicken in it. 

(BTW...broccoli slaw is made from the stem of the broccoli that they have sliced really thin)

Just serve with a slice of bread, muffin, or bread sticks 

and you have a great, quick and easy meal.

Broccoli Slaw Salad 

1 (12 oz) package of broccoli slaw
1/2 an onion finely chopped
1/2 cup toasted sunflower seeds

1/2 to 1 cup sliced grapes (green, OR, purple)

1 cooked chicken breast cut into thin slices
1 package of Ramen Noodles
1/4 cup sugar
1/4 cup vinegar (I use red wine vinegar, but any vinegar will do)
1/4 cup olive oil

First take sunflower seeds, put on a small baking sheet and toast in the oven at 350 degrees for 5 minutes
In a large bowl mix together broccoli slaw, chopped onion, cooked chicken and sunflower seeds
Make dressing with sugar, vinegar, olive oil and the seasoning packet from the Ramen Noodles  
(albeit, I just sprinkled on the tiniest little bit of seasoning and didn't use the whole packet)
Crumble dry Ramen noodles and pour over the top of the salad.
Pour dressing over the top and mix well.
(let sit a few hours in the fridge before serving so the flavors blend well)

Enjoy! 

My kids really like taking a bowl of this salad with a homemade muffin, string cheese and an apple for their lunch to school!   

In their words... 

"It's absolutely delicious"!

Asian Chicken Salad = Happiness!

 I LOVE summer salads! 

So yummy, light and perfect 

 to enjoy during the hot summer months when you don't always want a heavy meal, or hot soup. 

This salad is great because it is versatile 

 and you can add in whatever ingredients you have on hand. 

The Sesame Chicken makes it SO yummy topped with homemade Asian Dressing.

Definitely a HIT at our house!

Asian Chicken Salad

(Green Salad)

2 cups spinach leaves

1 large bunch Romaine lettuce chopped

2-3 large slices of onion finely diced

1 cup grapes cut in half

2 tomatoes chopped

2 Tbsp. Sunflower Seeds roasted

1/4 cup sliced OR slivered almonds roasted

(I put the almonds/sunflower seeds on a small baking sheet in my toaster oven for 10 minutes at 350 degrees and stirred after 5 minutes)

(can also add in a can of Mandarin oranges, or whatever other fruits/veggies you would like)

(Sesame Chicken)

2 Chicken Breasts (cut into thin strips)

1/2 cup flour

1/4 cup Sesame Seeds

2 Tbsp. butter

1 egg beaten

1 Tbsp. water

1 Tbsp. soy sauce

Mix together well, egg, water and soy sauce

Dip chicken in flour, then egg mixture and then sesame seeds. 

Put butter in glass baking dish and melt in oven.   

Arrange chicken in baking dish and coat well with butter. 

Bake 400 degrees for 30-40 minutes until chicken is no longer pink. 

(Sesame Dressing)

1/3 cup red wine vinegar

1/4 cup olive oil

2 Tbsp. sugar

1 Tbsp. soy sauce

1/2 teaspoon ground ginger

1 squirt yellow mustard

1/4 teaspoon garlic powder

1 Tbsp. sesame seeds

Put ingredients in pint sized jar and shake well.    Refrigerate until ready to use.

Mix all salad ingredients together and put in large bowl.   

Make Sesame Chicken and Sesame Dressing.

Divide salad onto plates, top with Sesame Chicken and homemade dressing!

Enjoy!!

A complete meal in one that is sure to 

bring happiness to anyone that tries it!

Chicken Salad...perfect for Summer events!

Oh the wonderful memories I have from 

Chicken Salad sandwiches!
Many a family event we have attended have had these to enjoy!

SO yummy!  

 Also easy to make on the road...

make sauce before leaving,

have grapes, onion and celery all cut up in bags in the cooler

 pick up a Rotisserie Chicken on your trip, 

break the chicken apart into small chunks, 

add in celery, onions, grapes, pour on sauce and voila, lunch or dinner is ready!

Chicken Salad

1-1/2 pounds chicken cooked up and cut into chunks  (about 3 or 4 chicken breasts...can also used leftover turkey, OR Rotisserie Chicken)

2 cups chopped celery

1/2 onion finely chopped

2 cups grapes cut in half

(sauce)

1 cup mayo

1/2 of a lemon juiced

2 Tbsp. white vinegar

2 Tbsp. mustard

2 tsp. sugar

pepper to taste.

Mix sauce together, pour over ingredients and stir well.   

Perfect filling for croissants, cream puffs or rolls of any kind!
Enjoy!

Oh So Easy Pasta Salad!

Summer-Time means that we enjoy 

lots of quick and yummy salads!

Pasta Salad 

is so quick and easy to throw together and uses ingredients we usually always have on hand.

I love making pasta salad in the summer  

as it is pretty much a complete meal in one and I love it when we go on an outing and we can take a smaller cooler as we don’t have to pack so much food.  

Pasta salad, some fruit and a muffin make a great lightweight lunch!

This is pretty much an "anything goes" salad  

and you can throw in whatever things in you have on hand. 

I have also added in chopped broccoli, or a cooked chicken breast and sprinkled with Parmesan Cheese. 

Quick and Easy Pasta Salad 

2 cups dry pasta spirals cooked until tender (drain well)

(then add in)

3 hard boiled eggs peeled and  finely chopped

1 cup frozen green peas

1/2 cup sliced grapes

2 slices of bacon cooked until crisp and crumbled

2 large slices of onion finely chopped

1-2 stalks of celery finely chopped

cheese chunks (however much you like)

(sauce...mix the following together until smooth)

1/4 cup Mayonaise

1/4 cup Salad Dressing

1 large squirt of mustard

1 Tbsp. milk

1 tsp. seasoned salt

1 Tbsp. sugar

Pour sauce over the ingredients and mix well.  

Refrigerate at least an hour before serving.  

Top with chopped tomatoes when serving.  Can also add in a cooked chicken breast or chopped broccoli, or Parmesan Cheese.

Enjoy!