I was on vegetable duty this year at Easter, so along with Corn Pudding, Broccoli baked in cheese sauce with puff pastry, pistachio salad and the cranberry sauce, I also brought this carrot recipe. I chose it because while I was making a few sides this one was really easy to put together as I cooked other things. I found the recipe in one of my Kraft What’s Cooking Magazines.
- 1/4 cup Russian Salad Dressing
- 1 lb. baby carrots
- 2 Tbsp. slivered almonds, toasted
- 1 Tbsp. chopped fresh parsley
1. Coat carrots with dressing in large skillet. Cook for 10 minutes over medium heat, stirring occasionally. Stir in almonds and parsley and serve.
2. Eat and enjoy!
I love baking. Mostly I love eating baking, but I also love the anticipation in my kids faces while they wait for the home cooking to come out of the oven. I love how it makes my house smell good, for the entire day. I love relaxing in my library with a big cup of tea and a good book and a baked treat. Really I don’t think there is anything better.
Scone recipe found at Allrecipes
- 2 cups all-purpose flour
- 1/3 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons shortening, chilled
- 2 apple – peeled, cored and chopped
- 1 egg, lightly beaten
- 1/2 cup plain yogurt
- 1 tablespoon milk
- 1 1/2 teaspoons almond extract
- 1 tablespoon milk
- 1 egg, lightly beaten
- 2 tablespoons cinnamon sugar
- 1/4 cup sliced almonds
1. Mix together the first five ingredients and cut in shortening until crumbly. Stir in apples.
2. In separate bowl beat egg with fork, mix in milk , yogurt and almond extract. Stir into dry mixture until mixed.
3. Put dough out onto lightly floured surface and gently knead about 5 times until all the dough comes together.
4. Place on a baking sheet that has been lined with parchment paper and greased. Spread out into a large disk and cut into 8 slices.
5. Mix together second egg, tablespoon of milk and brush on scones. Sprinkle with cinnamon sugar then almonds.
6. Bake at 375 degrees for 20 minutes.
7. Eat and enjoy!
Last night our besties came over for dinner and a movie. We watched Indiana Jones and the Temple of Doom. Wow, now that is a creepy movie. Kind of fitting seeing as Halloween is just around the corner, but still….creepy. Still we love having our friends here and we had a wonderful night. Dinner and dessert were both a success! So yay, love when that happens, but the thing that was really delicious was the salad. Even the kids had seconds. I’m not kidding! So here it is, the salad recipe that will now become a regular side dish at our house.
Recipe adapted from Allrecipes.
- 1 tablespoon butter
- 3/4 cup almonds, blanched and slivered
- 1 pound spinach, rinsed and torn into bite-size pieces
- 1 cup dried cranberries
- 2 tablespoon poppy seeds
- 1/2 cup white sugar
- 2 teaspoons minced red onion
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup apple cider vinegar
- 1/2 cup vegetable oil
1. Melt butter in small saucepan. Add almonds and cook over medium heat until browned. Watch closely so they don’t burn. Cool.
2. Pour Spinach into large salad serving bowl. Top with Cranberries and Almonds.
3. Whisk together all dressing ingredients and toss with salad.
4. Eat and Enjoy.
Okay the thing about seafood is that I don’t really like it. I can eat it. I don’t even gag, but I wouldn’t say I like it. Now, I am a mother who likes to expose my children to all types of foods. They are not those kids that survive on hot dogs, bananas and KD alone. If we are eating it they are eating it. So once a month I force myself to cook seafood to enrich my children’s lives. Now this recipe I LIKED! Not kidding, I actually enjoyed eating. It was not that last thing left on my plate while I tried to sneak it into the garbage before my kids could see. And my kids liked it too. They even had seconds, not of the rice, not of the carrots, but of the fish. Amazing. So here it is. I got the recipe from Allrecipes.com too. I surf on that site a lot!
Original recipe by Bonnie Baumgardner at Allrecipes- Dilled sole with Almonds
Dilled Sole with Almonds
- 1/4 cup and 2 tablespoons cornmeal
- 3/4 teaspoon salt
- 1/4 teaspoon lemon-pepper seasoning
- 6 (6 ounce) fillets sole, flounder or other whitefish fillets
- 1/4 cup and 2 tablespoons butter or margarine, divided
- 3/4 teaspoon dill weed
- 1/2 cup and 1 tablespoon slivered almonds
- Lemon slices
1. Mix first ingredients together on large plate.
2. Melt 1/4 cup butter in large fry-pan, add dill. ( Save the remaining butter for the almonds)
3. Coat both sides of sole with cornmeal mixture and fry for about 2 minutes on each side over medium heat. (Until fidh flakes easily with fork.
4. Remove from pan and keep warm.
5. Melt remaining butter and toast almonds in butter for about four minutes , or until a nice light brown and fragrant.
6. Eat and enjoy.