The Best of Apples From Edna’s Kitchen

Apple Varieties

Some Fun Facts About Apples:

Apples contain no fat, sodium or cholesterol and are a good source of fiber.

Apples ripen six to ten times faster at room temperature than if they are refrigerated.

More than 2,500 varieties of apples are grown in the United States, but only the crabapple is native to North America.

Apples are a member of the rose family.

It takes about 36 apples to create one gallon of apple cider.

Table of Contents:

Beverages:

Hot Cranberry-Apple Cider

Hot Spiced Cider

Slow-Cooker Apple Cider Sparklers

Salads:

Apple-Gorgonzola Salad with Red Wine Vinaigrette

Waldorf Salad

Honey-Mustard Coleslaw with Apples

Breads:

Apple-Bacon Mini Loaves

Apple-Cheddar Muffins

Sausage and Apple Cheddar Biscuit Bake

Apple, Bacon and Cheddar Waffles

Zucchini Apple Bread 

Sausage, Dried Cranberry and Apple Stuffing

Main Dishes:

Apple Cider Glazed Chicken

Cider-Glazed Pork

Butternut Squash with Fennel and Apple

Treats:

Snickerdoodle Apple Cobbler

Dutch Apple Pie

Applesauce Spice Cake

Caramel-Apple Upside-Down Cake

Apple Crisp
Hot-Cinnamon-Apple-Cider

Beverages:

Hot Cranberry-Apple Cider

Ingredients:

2 quarts apple cider

1 ½ quarts cranberry juice (not cocktail, no sugar added) 

¼ cup packed brown sugar

4 sticks cinnamon

1 ½ teaspoons whole cloves

Spiced rum or cinnamon schnapps, if desired

1 orange, thinly sliced

Steps:

In a 4-quart saucepan, mix all ingredients. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. Strain.

Pour into stemmed mugs and add a shot of spiced rum or cinnamon schnapps if desired.

Garnish with fresh orange slices. Serve hot.

 

Hot Spiced Cider

Ingredients:

6 cups apple cider

½ teaspoon whole cloves

¼ teaspoon ground nutmeg

3 cinnamon sticks

Steps:

1 In a 3-quart saucepan, heat ingredients to boiling over medium-high heat. Reduce heat; simmer uncovered 10 minutes.

2 Before serving, strain cider mixture to remove cloves and cinnamon, if desired. Serve hot.

 

Slow-Cooker Apple Cider Sparklers

Ingredients:

1 quart (4 cups) apple cider

3 cinnamon sticks (3 inch)

3 whole cloves

1 piece (1 inch) gingerroot, peeled

¼ teaspoon freshly grated nutmeg

Grated peel of 2 lemons

3 Tablespoons lemon juice

Grated peel of 1 orange

3 Tablespoons orange juice

1 vanilla bean, split, seeded

¼ cup packed brown sugar

1 bottle (750 ml) sparkling white wine or champagne

Orange, lemon and apple slices, if desired

Steps:

Pour cider into a 3-quart slow cooker. Add cinnamon sticks, cloves, gingerroot, nutmeg, lemon peel, lemon juice, orange peel, orange juice, vanilla bean and brown sugar; mix well.

Cover; cook on Low heat setting for 3 hours.

Remove cinnamon sticks, cloves, gingerroot and vanilla bean before serving. Keep cider warm in a slow cooker, or transfer to a heat proof pitcher if serving immediately.

Ladle or pour cider into mugs, filling halfway; fill rest of mug with wine. Garnish with orange, lemon and apple slices.

Tips: For a family-friendly cider, substitute club soda or sparkling water for the wine or champagne. Don’t have a slow cooker? You can cook this on the stove instead; just simmer over low heat. To make it easy to remove the spices, tie them in a double thickness of cheesecloth or paper coffee filter before adding to the cider.
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Salads:

Apple-Gorgonzola Salad with Red Wine Vinaigrette

Ingredients:

Vinaigrette

⅓ cup olive or vegetable oil

¼ cup red wine vinegar

2 Tablespoons sugar

1 teaspoon Dijon mustard

1 clove garlic, finely chopped

Salad

1 bag (10 oz) mixed baby greens or Italian-blend salad greens

1 medium red or green apple, chopped (1 cup)

½ cup crumbled Gorgonzola or blue cheese (2 oz)

⅓ cup chopped walnuts, toasted

Steps:

In a small bowl, beat vinaigrette ingredients with wire whisk until smooth.

In a large bowl, toss salad ingredients with vinaigrette just before serving.

 

Waldorf Salad

Ingredients:

¾ cup mayonnaise or salad dressing 

1 tablespoon plus 2 teaspoons lemon juice

1 tablespoon plus 2 teaspoons milk 

3 medium unpeeled red eating apples, coarsely chopped (3 cups)

3 medium celery stalks, chopped (1 ½ cups)

½ cup coarsely chopped walnuts 

*optional ¼ cup raisins*

Steps:

1 Mix mayonnaise, lemon juice and milk in a medium bowl.

2 Stir in apples, celery and nuts. Cover and refrigerate any remaining salad.

 

Honey-Mustard Coleslaw with Apples

Ingredients:

1 bag (16 oz) coleslaw mix (8 cups)

½ cup chopped green onions (8 medium)

2 medium apples, cored and cut into matchstick pieces

1 cup light honey-mustard dressing

Steps:

In a large bowl, toss all ingredients.

Serve immediately, or cover and refrigerate up to 24 hours before serving.

Tips: Granny Smith apples make a perfect choice for this salad. Their tart flavor stands up well with the cabbage and dressing. Instead of using a bag of coleslaw mix, toss 7 cups of shredded green and red cabbage with 1 cup shredded carrots.
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Breads:

Apple-Bacon Mini Loaves

Ingredients:

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

¼ teaspoon salt

1 egg

½ cup 2% milk

2 tablespoons butter, melted

1 cup (4 ounces) shredded sharp cheddar cheese

⅓ cup crumbled cooked bacon

¼ cup finely chopped apple

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in the cheese, bacon and apple.

Transfer to two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).

 

Apple-Cheddar Muffins

Ingredients:

1 egg

2 cups premix baking mix (Bisquick)

¾ cup coarsely chopped peeled cooking apple

⅔ cup shredded Cheddar cheese

⅓ cup sugar

⅔ cup milk 

2 Tablespoons vegetable oil

1 teaspoon ground cinnamon

Steps:

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or line with paper baking cups.

In a medium bowl, beat the egg slightly. Stir in remaining ingredients just until moistened. Divide batter evenly among cups.

Bake for 17 to 19 minutes or until golden brown. Serve warm.

 

Sausage and Apple Cheddar Biscuit Bake

Ingredients:

1 package (1 lb) bulk pork sausage

4 medium cooking apples, coarsely chopped (4 cups)

1 large onion, chopped (1 cup)

6 eggs

½ teaspoon salt

2 ¼ cups all-purpose flour

2 ½ teaspoons baking powder

2 teaspoons sugar 

¾ teaspoon baking soda

1 teaspoon salt

6 Tablespoons firm butter or margarine, cut into ½ -inch cubes

1 ½ cups shredded Cheddar cheese (6 oz)

2 medium green onions, finely chopped (2 Tablespoons)

1 cup buttermilk

Steps:

Heat oven to 425°F. Spray bottom and sides of a 13×9-inch (3-quart) glass baking dish with cooking spray or grease with shortening. In a 12-inch skillet, cook sausage, apples and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain if necessary. Spoon into baking dish.

In a medium bowl, beat eggs and ½ teaspoon salt with a wire whisk or fork until well mixed. Pour eggs over sausage mixture.

In a large bowl, mix flour, baking powder, sugar, baking soda and 1 teaspoon salt. Cut in butter, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in cheese and green onions. Add buttermilk; stir just until combined. Drop dough by rounded tablespoonfuls evenly onto sausage mixture.

Bake uncovered 20 to 30 minutes or until biscuits are deep golden brown and done in the middle. Let stand 10 minutes before serving.

 

Apple, Bacon and Cheddar Waffles

Ingredients:

2 cups pancake and baking mix

1 ⅓ cups milk

2 Tablespoons vegetable oil

1 egg

¾ cup shredded sharp Cheddar cheese (3 oz)

1 cup crisply cooked and crumbled bacon (14 to 15 slices)

½ cup chopped apple 

Warm maple syrup

Sliced green onions, if desired

Steps:

Heat waffle maker; lightly brush with vegetable oil, if necessary. In a medium bowl, stir Bisquick™ mix, milk, oil and egg until mixed well. Mix in shredded cheese, 1/2 cup of the crumbled bacon and the chopped apple.

Pour ½ cup batter onto the center of the hot waffle maker. (Waffle makers vary in size; check manufacturer’s directions for recommended amount of batter). Close lid of waffle maker. Bake according to the manufacturer’s directions or until the steaming stops and the waffle is golden brown; carefully remove the waffle. Repeat with remaining batter.

Top each waffle with heaping tablespoonful bacon; serve warm with maple syrup. Garnish with sliced green onions.

 

Zucchini Apple Bread 

Ingredients:

4 cups all-purpose flour

1 Tablespoon baking soda

1-½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

5 large eggs

1-½ cups vegetable oil

2 cups sugar

1 cup packed brown sugar

1 Tablespoon vanilla extract

2 cups shredded unpeeled zucchini

1 cup shredded peeled apples

1-½ cups chopped pecans

Steps:

In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. 

In another bowl, beat eggs. Add oil, sugars and vanilla. 

Pour over dry ingredients; mix well. 

Stir in zucchini, apples and pecans (batter will be stiff). 

Spoon into three greased 8×4-in. loaf pans. 

Bake at 350° for 50-55 minutes or until done. 

Cool in pans for 10 minutes before removing to a wire rack to cool completely. 

Yield: 3 loaves.

 

Sausage, Dried Cranberry and Apple Stuffing

Ingredients:

1 pound mild bulk breakfast sausage

4 Tablespoons butter

3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)

2 granny smith apples, cored and chopped

1 cup chopped celery with leaves

1 Tablespoon poultry seasoning

1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained

1 Tablespoon chopped fresh sage leaves

2 teaspoons chopped fresh rosemary

6 cups boxed bread cubes (croutons)

⅓ cup chopped fresh parsley leaves

2 to 3 cups chicken stock

1 Tablespoon salt

2 teaspoons ground black pepper

Steps:

Preheat the oven to 375 degrees F.

Saute the sausage in a large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. 

Using a slotted spoon, transfer the sausage and drippings to a large bowl. 

Melt the butter in the same skillet over medium-high heat. 

Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the are soft, about 8 minutes. 

Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. 

Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Season with salt and pepper. 

Place in a casserole dish. 

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. 

Remove and serve immediately.

 

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Main Dishes:

Apple Cider Glazed Chicken

Ingredients:

1 large sweet potato, peeled and cubed

2 apples, sliced

2 Tablespoons olive oil, divided

1 Tablespoon chopped fresh rosemary

kosher salt

Freshly ground black pepper

6 bone-in, skin-on chicken thighs, trimmed

⅔ cup apple cider

2 Tablespoons honey

1 Tablespoon Grainy mustard

1 Tablespoon butter

3 rosemary sprigs, for skillet

Steps:

Preheat the oven to 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined.

In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze.

To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the entire skillet to the oven.

Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)

Serve chicken and potatoes with pan drippings.

 

Cider-Glazed Pork

Ingredients:

½ cup apple cider

2 Tablespoons apple cider vinegar

1 Tablespoon whole-grain Dijon mustard

pork tenderloin

kosher salt

Freshly ground black pepper

2 teaspoons chopped fresh rosemary

3 Tablespoons. butter, divided

1 Tablespoon extra-virgin olive oil

Steps:

Preheat the oven to 400°.

Whisk together cider, cider vinegar, and mustard in a small bowl and set aside.

Trim any excess fat or silver skin from the tenderloin. Pat the pork dry with paper towels and season with salt, pepper and rosemary.

In a large ovenproof skillet, heat 1 tablespoon butter and oil together over medium-high heat. Add the pork and sear until the bottom develops a golden-brown crust. Turn with tongs and continue to brown all sides, about 4 minutes more. Transfer pan to the oven. Roast until an instant-read thermometer registers 140°; 12 to 15 minutes, depending on the thickness of the meat. (The pork will continue to cook when it’s basted in the cider sauce.) Remove the skillet from the oven and transfer the pork to a clean plate to rest.

Place the skillet over medium-high heat. Add the cider-mustard mixture and scrape up the browned bits on the bottom of the pan with a wooden spoon, then add remaining 2 tablespoons butter. Bring to a simmer then return the pork to the skillet. Spoon the cider mixture onto the pork by carefully tilting the skillet so that the liquid pools in the bottom of the pan. Continue to spoon the sauce onto the pork until the liquid reduces and thickens, about 2 minutes more.

Let rest for 5 to 10 minutes before slicing. Cut the pork into slices and drizzle with more sauce. Serve warm.

 

Butternut Squash with Fennel and Apple

Ingredients:

One 3-pound butternut squash, peeled, seeded and sliced crosswise into ¼ -inch-thick pieces 

2 Gala apples, cored and sliced into ¼ -inch-thick pieces 

1 medium fennel bulb, halved and sliced into ¼ -inch-thick pieces 

2 Tablespoons extra-virgin olive oil 

1 Tablespoon honey 

1 Tablespoon minced fresh thyme 

Sea salt 

Freshly ground pepper

Steps:

Preheat the oven to 425°. In a large bowl, toss the squash, apples and fennel with the olive oil, honey and thyme. Season with salt and pepper. Spread the squash, fennel, and apple on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooling for about 20 more minutes, until tender and lightly browned. Transfer to a bowl and serve.
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Treats:

Snickerdoodle Apple Cobbler

Ingredients:

Topping

1 pouch (17.5 oz) sugar cookie mix

½ cup butter, softened 

1 egg 

5 teaspoons sugar

¾ teaspoon ground cinnamon

Filling

10 cups sliced peeled apples (10 medium) 

½ cup sugar

3 Tablespoons all-purpose flour

1 teaspoon ground cinnamon

2 teaspoons lemon juice

Serve With, if Desired: Vanilla ice cream or sweetened whipped cream

Steps:

Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In a large bowl, stir cookie mix, softened butter and egg with a spoon until soft dough forms. In a small bowl, mix 5 teaspoons of sugar and ¾ teaspoon cinnamon until blended. Set aside.

In another large bowl, stir Filling ingredients until well coated. Spread evenly in a baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some apple slices will show). Sprinkle sugar-cinnamon mixture on top.

Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving. Serve with ice cream or sweetened whipped cream.

Tips: Granny Smith apples were used in developing this recipe, but McIntosh, Braeburn, Honeycrisp or any other type of baking apple will do just fine. Baking apples are those that are firm enough to keep their shape in the heat of the oven, so your dessert doesn’t turn out mushy. Baking apples can be tart or sweet, so you can pick the one that best suits your tastes.

There’s no need to peel the apples used in this dessert, unless you prefer to do so.

When adding your topping, use a cookie scoop to make portioning cookie dough quick and consistent.

 

Dutch Apple Pie

Ingredients:

Crust

1 cup all-purpose flour

½ teaspoon salt

⅓ cup plus 1 Tablespoon shortening

2 to 3 Tablespoons cold water

Filling

8 cups sliced cored peeled apples

½ cup granulated sugar

¼ cup all-purpose flour

¼ teaspoon ground cinnamon

1 Tablespoon lemon juice

Topping

½ cup unsalted butter, softened

1 cup all-purpose flour

⅔ cup packed brown sugar

1 Tablespoon granulated sugar

Steps:

In a medium bowl, mix 1 cup flour and salt. Cut in shortening, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and the pastry almost leaves the side of the bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into a flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate for about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 400°F. On a surface sprinkled with flour, using a floured rolling pin, roll pastry dough into a circle 2 inches larger than a 9-inch pie plate. Fold pastry into fourths; place it on a pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

In a large bowl, toss Filling ingredients. Pour into the pie plate, mounding apples toward the center.

In a medium bowl, use a pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.

Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to the cooling rack to cool.

Tips: Choose crisp and tart-sweet apples—consider Empire, Granny Smith, Honey Crisp, Braeburn, Cortland—as they hold their shape and aren’t too juicy. What makes a “Dutch” pie? The streusel topping, a nearly irresistible, crunchy sweet mixture of sugar, butter, flour, and nuts, probably comes from other Germanic-styles of baking.

 

Applesauce Spice Cake

Ingredients:

Cake

2 ¼ cups all-purpose flour

1 ½ cups granulated sugar

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 ⅓ cups applesauce

⅓ cup oil

2 eggs 

¾ cup chopped peeled apple (1 medium)

½ cup raisins, if desired

Frosting

¼ cup butter (do not substitute margarine)

4 cups powdered sugar

¼ teaspoon ground cinnamon

1 teaspoon vanilla

6 to 8 tablespoons apple juice or milk

Steps:

Heat oven to 350°F. Grease and flour a 13×9-inch pan. In a large bowl, mix flour, granulated sugar, 2 teaspoons cinnamon, the baking powder, baking soda and salt. Add applesauce, oil and eggs; beat on low speed of electric mixer until moistened. Beat 2 minutes at high speed. With a spoon, fold in apple and raisins; pour into pan.

Bake for 28 to 38 minutes or until a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.

Heat butter in a medium saucepan over medium heat until light golden brown, stirring frequently. Remove from heat; cool 2 to 3 minutes. Beat in powdered sugar, ¼ teaspoon cinnamon, the vanilla and enough apple juice for desired spreading consistency. Immediately spread over the top of the cooled cake. (Frosting sets up quickly).

Tips: Be sure to use butter for the frosting. Browning the butter gives the frosting a toasty flavor. Margarine does not brown like butter does.

Once the butter begins to brown, it quickly progresses to burned. As soon as the butter begins to turn a golden color, remove the pan from the heat. The heat of the metal pan will continue to brown the butter.

 

Caramel-Apple Upside-Down Cake 

Ingredients:

Topping

¼ cup butter or margarine

⅔ cup packed brown sugar

½ teaspoon ground cinnamon

2 medium apples, peeled, cut into 1/2-inch wedges

Cake

1 ⅓ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

1 cup granulated sugar

½ cup butter or margarine, softened

2 eggs

½ teaspoon vanilla

¼ cup milk

Whipped Cream

1 cup whipping cream

2 Tablespoons granulated sugar

Steps:

Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.

In a 1-quart saucepan, melt ¼ cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in ½ teaspoon cinnamon. Pour into the pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.

In a medium bowl, mix flour, baking powder, ½ teaspoon cinnamon and the salt; set aside. In a large bowl, beat 1 cup granulated sugar and ½ cup butter with an electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.

Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool on the cooling rack for 15 minutes. Meanwhile, in a medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.

Run the knife around the sides of the pan to loosen the cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

 

Apple Crisp

Ingredients:

4 medium tart cooking apples, sliced (4 cups)

¾ cup packed brown sugar

½ cup all-purpose flour 

½ cup quick-cooking or old-fashioned oats

⅓ cup butter or margarine, softened 

¾ teaspoon ground cinnamon

¾ teaspoon ground nutmeg

Cream or Ice cream, if desired 

Steps:

1 Heat oven to 375ºF. Grease bottom and sides of an 8-inch square pan with shortening.

2 Spread apples in a pan. In a medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

3 Bake about 30 minutes or until the topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

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More Recipes From Edna’s Kitchen:

https://cch217.wordpress.com/2020/05/07/summer-fun-from-ednas-kitchen/

 

https://cch217.wordpress.com/2019/05/30/ednas-kitchen-presents-simply-salads/

Summer Fun From Edna’s Kitchen

10-fruits-and-vegetables

Drinks

Sparkling Strawberry-Lemonade Slush

Red and Blue Lemonade Cocktail

Sparkling Summer Limeade

Non-Alcoholic White Grape Spritzer

Pineapple Ginger Sparkler

 
Salads

Easy Chickpea Salad

Grilled Stone Fruit Salad

Grilled Mexican Quinoa Salad

Cucumber Caprese Salad

Tomato and Herb Salad

 
Main Dishes

Sheet-Pan Sesame Beef and Broccoli

Spicy Skillet Chicken

BLT Pasta

Easy Pork Stir-Fry

Impossibly Easy Zucchini Pie

 
Desserts

Berry Lush

Strawberry Kiwi Fruit Pizza

Sangria Poke Cake

Summer Fruit-Topped Sorbet Sundae

 

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Drinks

Sparkling Strawberry-Lemonade Slush
Ingredients:
1 can (12 oz) frozen lemonade concentrate, thawed
1 bag (10 oz) frozen strawberries, thawed
1 cup water
5 cups ginger ale, club soda or lemon-lime carbonated beverage

Steps:
In a blender, place lemonade concentrate and strawberries; blend on high speed until smooth. Pour into a nonmetal freezer container. Stir in water. Cover; freeze at least 4 hours.
If the mixture is frozen solid, let it stand at room temperature for about 15 min. For each serving, measure ½ cup slush mixture into 8-oz glass; stir in ½ cup ginger ale. Serve immediately.

Red and Blue Lemonade Cocktail
Ingredients:
2 cans (12 oz each) frozen lemonade concentrate, thawed
12 cups sparkling water
2 medium lemons, cut into slices
1 pint (2 cups) blueberries
1 pint (2 cups) raspberries
1 lb strawberries, stemmed and halved
1 cup mint leaves
12 oz limoncello, optional

Steps:
Fill a bowl with water, add 1 sliced lemon. Freeze completely, about 4 hours.
In a large pitcher or glass drink dispenser, add lemonade concentrate. Pour in sparkling water. Mix well.
Remove bowl from freezer. Dip the bowl into warm water, and turn the ice out. Put ice in a pitcher of lemonade mixture. Add other sliced lemon, berries and mint leaves.
Pour into glasses, and add 1 oz limoncello to each.

Sparkling Summer Limeade
Ingredients:
1 cup blackberries or blueberries
1 cup kiwi fruit, peeled and diced
1 cup fresh diced pineapple
1 cup fresh diced mango
1 cup strawberries, hulled and sliced
¾ cup limeade concentrate, thawed
1 liter (4 cups) lemon-lime soda or ginger ale, chilled

Steps:
Layer blackberries, kiwi fruit, pineapple, mango and strawberries in a 64 oz pitcher. Drizzle with limeade concentrate, top with soda.
Tips: Dice fruit up to 24 hours in advance and store in the refrigerator. When it’s time to make your drink, you’ll have chilled fruit that will keep your drink cold.
To booze it up, add a cup of lime vodka to the mix.

Non-Alcoholic White Grape Spritzer
Ingredients:
½ cup green grapes, frozen
½ cup red grapes, frozen
1 orange, thinly sliced
1 lemon, thinly sliced
4 cups bottle ginger ale, chilled
4 cups white grape juice

Steps:
Fill a 64 oz pitcher with grapes, orange slices and lemon slices. Top with ginger ale and grape juice. Serve immediately.

Pineapple Ginger Sparkler
Ingredients:
4 cups (1 liter) ginger ale, chilled
4 cups pineapple juice, chilled
1 piece (2 inch) fresh ginger, sliced thin
1 orange, thinly sliced
½ cup fresh basil leaves, destemmed

Steps:
In a 64 ounce pitcher, combine the ginger ale and pineapple juice. Top with oranges, ginger and basil.

 

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Salads

Easy Chickpea Salad
Ingredients:
3 lemons
2 Tablespoons olive oil
1 Tablespoon minced garlic
1 cucumber, chopped small
½ red onion, chopped small
1 cup cherry tomatoes, halved
1 can (19 oz) Chickpeas, drained and rinsed
Salt and pepper, to taste
2 Tablespoons chopped fresh parsley (or more, to taste)

Steps:
Squeeze the juice of three lemons into your serving bowl. Add olive oil and minced garlic.
Add cucumber, red onion, cherry tomatoes and chickpeas to the bowl and stir to combine. Season with salt and pepper to taste.
Sprinkle parsley on top to garnish. Refrigerate for one hour prior to serving.

Grilled Stone Fruit Salad
Ingredients:
2 firm ripe peaches, halved, pits removed
2 firm ripe plums, halved, pits removed
2 firm ripe apricots, halved, pits removed
2 Tablespoons butter, melted
¼ cup olive oil
2 Tablespoons honey
2 Tablespoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper
1 container (5 oz) baby arugula
4 oz crumbled feta cheese
¼ cup chopped roasted, salted almonds

Steps:
Heat gas or charcoal grill. Brush cut sides of peaches, plums and apricots with melted butter. Place fruit cut sides down on the grill over medium heat. Cover grill; cook 2 to 3 minutes or until grill marks form; turn 90°F, and cook 2 to 3 minutes longer to make perpendicular grill marks.
Transfer fruit to the cutting board; let cool 5 minutes or until cool enough to handle. Cut fruit into wedges.
Meanwhile, in a large bowl, beat olive oil, honey, lemon juice, salt and pepper with whisk. Reserve 1/4 cup of vinaigrette in the container; set aside. Add arugula to a large bowl of remaining vinaigrette; toss to coat. Transfer to a serving platter. Return reserved vinaigrette to a large bowl; add grilled fruit, and toss to coat.
Top arugula mixture with grilled fruit, cheese and almonds.

Grilled Mexican Quinoa Salad
Ingredients:
⅓ cup olive oil
1 ½ cups white quinoa, drained, rinsed
1 package (1 oz) original taco seasoning mix
2 ¼ cups chicken broth (from 32-oz carton)
3 Tablespoons lime juice
½ teaspoon salt
1 large poblano chile, cored, seeded and cut in quarters
1 large red bell pepper, cored, seeded and cut in quarters
1 medium zucchini, cut lengthwise in quarters
½ large red onion, cut into 8 wedges
1 teaspoon honey
½ cup crumbled Cotija cheese
3 Tablespoons chopped fresh cilantro leaves

Steps:
Heat gas or charcoal grill. Line 15x10x1-inch pan with foil.
In a 2-quart saucepan, heat 1 teaspoon of the oil over medium heat. Add rinsed quinoa and 2 tablespoons of the taco seasoning mix. Stir 1 minute. Add broth. Heat to simmering. Cover; reduce heat to low, and cook 15 to 18 minutes or until all of the liquid is absorbed and quinoa is fluffy. Transfer to a medium bowl to cool for 15 minutes.
Meanwhile, mix remaining taco seasoning mix, 2 tablespoons of the oil, 1 tablespoon of the lime juice and the salt in a small bowl. Place poblano chile, bell pepper, zucchini and onion in a foil-lined pan. Brush both sides of vegetables with lime mixture. Place vegetables directly on the grill over medium-high heat. Cover grill; cook 7 to 8 minutes, turning once, until grill marks appear and vegetables are crisp-tender. Cool for 10 minutes. Chop vegetables, and add to a bowl of cooled quinoa; stir to combine.
In a small bowl, beat remaining 2 tablespoons lime juice, remaining 3 tablespoons oil and the honey with whisk to make dressing. Stir dressing into quinoa-vegetable mixture, and transfer to a platter. Top with cheese; garnish with cilantro.
Tips: Quinoa is a very easy grain to prepare. Rinsing the quinoa is important to remove a natural powder coating that can have an aftertaste. This recipe uses less liquid than most package directions but yields a lighter texture.
When cutting your onion for the grill, leave the root end on. Cut each wedge through the root, and the onion will stay together better when grilling.

Cucumber Caprese Salad
Ingredients:
2 large English cucumbers
1 pint heirloom cherry tomatoes, halved
2 cups mini mozzarella cubes or balls
½ cup fresh chopped basil
⅓ cup olive oil
3 Tablespoons white balsamic vinegar
Salt and pepper to taste

Steps:
Use a spiralizer or julienne peeler to peel cucumber into noodles. Place in a large serving bowl.
Toss with tomatoes, mozzarella and basil. Drizzle with olive oil and balsamic. Season to taste. Serve immediately and enjoy.

Tomato and Herb Salad
Ingredients:
Dressing
¼ cup extra-virgin olive oil
3 Tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon freshly ground pepper
Salad
5 tomatoes (assorted varieties, including yellow and/or heirlooms), sliced or cut into wedges
1 cup small grape tomatoes, cut in half
¼ cup thinly sliced sweet onion (such as Walla Walla or Maui)
2 Tablespoons chopped fresh basil leaves
2 Tablespoons chopped fresh Italian (flat-leaf) parsley
2 Tablespoons chopped fresh oregano leaves

Steps:
In a small bowl, beat dressing ingredients with wire whisk until well blended.
On a large platter, arrange tomatoes and onion. Drizzle dressing over tomatoes and onion. Sprinkle with basil, parsley and oregano.
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Main Dishes

Sheet-Pan Sesame Beef and Broccoli

Ingredients:
¼ cup Asian sesame dressing (from 8-oz bottle)
1 Tablespoon soy sauce
4 cups fresh broccoli florets (about ½ lb)
1 Tablespoon packed brown sugar
½ teaspoon salt
1 ¼ lb boneless beef sirloin steak, cut into 2-inch pieces
2 teaspoons sesame seed
Cooked white rice, if desired
Green onions, sliced on the bias, if desired

Steps:
Heat oven to 450°F. Spray 15x10x1-inch rimmed sheet pan with cooking spray.
In a large bowl, mix dressing and 1 teaspoon of the soy sauce; add broccoli, and toss to coat. Pour broccoli mixture onto pan; spread in a single layer. In the same bowl, mix brown sugar, salt and remaining 2 teaspoons soy sauce. Add beef to mixture; turn to coat. Add beef to the pan with broccoli. Roast 10 to 14 minutes or until beef is cooked to desired doneness (145°F for medium-rare) and broccoli is fork-tender. Sprinkle it with sesame seed.
Serve with rice and green onions.
Spicy Skillet Chicken

Ingredients:
1 to 2 teaspoons chili powder
½ teaspoon salt
¼ teaspoon pepper
4 boneless skinless chicken breasts (about 1 ¼ lb)
1 Tablespoon vegetable oil
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
⅓ cup Thick ‘n Chunky salsa
2 cups hot cooked rice

Steps:
In a small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
In a 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook for 8 to 10 minutes, turning once, until the juice of chicken is clear when the center of thickest part is cut (170°F).
Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer for 3 to 5 minutes or until vegetables are hot. Serve with rice.

BLT Pasta

Ingredients:
3 ½ cups chicken broth
8 oz uncooked penne pasta (2 ⅓ cups)
¼ teaspoon black pepper
2 Tablespoons butter
1 bag (5 oz) fresh baby spinach
1 ½ cups grape or cherry tomatoes, halved
1 package (12 oz) applewood smoked bacon, cooked and coarsely chopped
Shredded Parmesan cheese, chopped fresh chives or chopped fresh basil leaves, if desired

Steps:
In a 4-quart Dutch oven, heat chicken broth, pasta and black pepper to boiling over high heat. Reduce heat to medium; simmer uncovered 11 to 14 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
Reduce heat to medium-low. Stir in butter until melted. Gradually add spinach, stirring constantly, until starting to wilt. Remove from heat; stir in tomatoes and bacon. Top with remaining ingredients.

Easy Pork Stir-Fry

Ingredients:
¾ cup chicken broth (from 32-oz carton)
2 Tablespoons cornstarch
2 Tablespoons soy sauce
1 Tablespoon natural rice vinegar
1 Tablespoon packed brown sugar
2 Tablespoons vegetable oil
1 lb pork tenderloin, cut in ½ -inch strips
1 Tablespoon chile garlic sauce
1 teaspoon finely chopped fresh ginger root
1 cup thinly sliced shiitake mushrooms
1 cup thinly sliced bok choy
1 cup shredded red cabbage
1 teaspoon roasted sesame seed
Hot white rice, lime wedges, green onions and chopped fresh cilantro leaves, for serving

Steps:
In a medium bowl, mix broth, cornstarch, soy sauce, vinegar and brown sugar. Beat with fork until smooth. Set aside.
In a 12-inch nonstick skillet or work, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add pork; cook 6 to 8 minutes, turning once, until cooked through. Add chile garlic sauce and ginger root; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
Wipe out the skillet. Add remaining 1 tablespoon oil to the skillet over medium-high heat. Add mushrooms and bok choy; cook 5 to 7 minutes, stirring frequently, until tender and browned. Add red cabbage; cook 30 to 60 seconds longer or until softened.
Return pork mixture to skillet. Stir sauce; add to pork and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until the sauce is thickened. Stir in sesame seeds. Serve with rice, lime wedges, green onions and cilantro.
Tips: Don’t turn the meat until it “releases.” If the oil is hot and your pork is dry, it will release (turn easily) once browned on the first side. If you try to move it too early, it will stick to the pan.
Don’t skip the step of trimming the pork tenderloin. That membrane doesn’t cook away, and it prevents flavors and seasonings from getting to the meat. To remove slippery silverskin, run a knife underneath the shiny membrane, and slice to remove the silverskin while removing as little meat as possible.

Impossibly Easy Zucchini Pie

Ingredients:
1 cup chopped zucchini
1 cup chopped tomato
½ cup chopped onion
⅓ cup grated Parmesan cheese
⅔ cup Bisquick mix
¾ cup milk
2 eggs
½ teaspoon salt
¼ teaspoon pepper

Steps:
Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9×1 ¼ inches.
Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
Bake about 35 minutes or until a knife inserted in the center comes out clean. Cool for at least 10 minutes.

 

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Desserts

Berry Lush

Ingredients:
1 pouch (17.5 oz) Sugar Cookie Mix
Butter and egg called for on cookie mix pouch for drop cookies
⅓ cup butter, melted
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
¾ cup seedless raspberry jam
1 container (12 oz) frozen whipped topping, thawed
3 cups fresh blueberries
2 boxes (3.3 oz each) white chocolate-flavor instant pudding & pie filling mix
3 cups cold milk
1 cup fresh raspberries

Steps:
Heat oven to 375°F. Make and bake drop cookies as directed on the pouch. Cool completely, at least 30 minutes.
In the food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process the second half of cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In an ungreased 13×9-inch pan or baking dish, press cookie crumb mixture firmly in the bottom. Set aside.
In a medium bowl, beat cream cheese, powdered sugar and jam with an electric mixer on medium speed until smooth, scraping down the side of the bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Sprinkle 2 cups of the blueberries over cream cheese mixture.
In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over the berry layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over the pudding layer; spread evenly. Cover and refrigerate 4 hours.
When ready to serve, sprinkle raspberries and remaining 1 cup blueberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Strawberry Kiwi Fruit Pizza

Ingredients:
1 stick (½ cup) butter, softened
1 pouch (17.5 oz) Sugar Cookie Mix
1 large egg
1 block (8 oz) cream cheese, softened
¾ cup lemon curd
1 ½ cups frozen whipped topping, thawed
3-4 kiwi, peeled and cut into thin slices
1 pint strawberries, washed and sliced

Steps:
Preheat the oven to 350°F. Lightly spray a 15 x 10-inch jelly roll pan with baking spray and line with parchment paper. (The cooking spray will help the parchment paper stay in place.)
Beat the butter until light and fluffy. Add the Sugar Cookie Mix and egg and beat just until combined. Press the cookie dough into a thin layer in the prepared pan.
Bake for 12 to 15 minutes until golden brown. Remove from the oven and allow to cool completely.
Beat the cream cheese and lemon curd together until light and fluffy. Add the whipped topping and beat until well combined.
Spread over the cooled cookie crust.
Cut some of the slices of kiwi in half and arrange, overlapping slightly, around the outside border of the cookie. Cut the remaining kiwi into smaller pieces and arrange them along with the strawberry slices over the lemon cheesecake filling.
Store in the refrigerator until ready to serve. Cut the bars into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles.

Sangria Poke Cake

Ingredients:
1 box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 cup water
1 box (3 oz) orange-flavored gelatin
¼ cup sweet white wine, such as Riesling
¼ cup brandy
1 pint heavy whipping cream
1 cup sliced fresh peaches (about 1 medium)
1 cup fresh raspberries

Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Make the cake as directed on the box for a 13×9-inch pan. Cool 15 minutes; use a fork or wooden skewer to poke holes all over the top of the cake, cleaning off the end with a paper towel as needed.
Meanwhile, in a 2-quart saucepan, heat 1 cup water to boiling. Remove from heat; stir in gelatin, wine and brandy until gelatin dissolves. Pour evenly over the cake. Refrigerate 3 hours.
In a large bowl, beat whipping cream with an electric mixer on high speed until soft peaks form. Frost cake with whipped cream; garnish with peaches and raspberries.

Summer Fruit-Topped Sorbet Sundae

Ingredients:
1 nectarine, chopped (1 cup)
¾ cup fresh raspberries
¾ cup fresh blueberries
2 Tablespoons sugar
2 teaspoons orange-flavored liqueur or orange juice
1 pint (2 cups) lemon sorbet
4 thin ginger cookies

Steps:
In a small bowl, mix nectarine, raspberries, blueberries, sugar and liqueur. Refrigerate at least 30 minutes but no longer than 4 hours.
Into each of 4 serving dishes, scoop ½ cup sorbet. Stir fruit mixture; spoon over sorbet. Garnish each serving with 1 cookie.

 

More from Edna’s Kitchen:

https://cch217.wordpress.com/2019/05/30/ednas-kitchen-presents-simply-salads/

 

 

For My Friend…

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Even now I have a vivid memory of neatly writing out Grandma Simpson’s recipes from her old handmade cookbook. I was tasked with writing them out on three by five index cards, the ones with the little yellow flowers across the top, and putting them in a wooden recipe box that was categorized with tags that read ‘Appetizers’ ‘Salads & Soups’ ‘Main Dishes’ and ‘Desserts’.

There were ones that we used every Thanksgiving the Cranberry Relish, the Cranberry Salad, and the Chocolate Zucchini Cake. Along with other ones like Famous Chocolate Chip Cookies, Simple Sugar Cookies with Powdered Sugar Icing.

Aww…the memories, I did a good amount of baking and cooking growing up, we also had a greenhouse and a good sized garden for most of my childhood. Things that at the time of doing, learning and being responsible for I didn’t appreciate, they were chores, water the garden, open the greenhouse, pick the sweet peas…and on and on.

Now that I’ve rambled…on to the point. Family, food, spending time together be it in the kitchen or out in the garden is something like time that you may take for granted but will always cherish.

My very dear friend that I experienced Junior High and High School with lost her mom not too long ago. Her dad has put together a lovely cookbook made up of his wife’s recipes and memories, to share with others. 

In honor and tribute to one Verdie Graham I present Jolly Roger’s Recipes for Disaster

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This is a kick ass book full of heirloom recipes, shenanigans and tomfoolery to honor my late wife Verdie who was a Kentucky Culinary Queen.

Our 50 years of marriage was a lifetime of meals and memories that I would like to share with all of you.

https://www.facebook.com/Jolly-Rogers-Recipes-for-Disaster-107321300831598/

 

https://createmycookbook.com/products/300754_315579_R

 

In closing I ask that you check out Jolly Roger’s Recipes for Disaster and share.

You can find most of my Grandma Simpson’s recipes in Edna’s Kitchen

-Megan Hinde

Edna’s Kitchen Presents: Film inspired Cocktails

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A little fun if you’re looking for something to watch and something to drink.

Film – Cocktail

Casablanca (1942) – French 75

Some Like It Hot (1959) – Manhattan

The Blues Brothers (1980) – Orange Whip

Fletch (1985) – Bloody Mary

Cocktail (1988) – The Red Eye

The Bonfire of the Vanities (1990) – Sidecar

Groundhogs Day (1993) – Sweet Vermouth on the Rocks with a Twist

The Big Lebowski (1998) – White Russian

Fear and Loathing in Las Vegas (1998) – Singapore Sling with Mezcal on the Side

Practical Magic (1998) – Midnight Margarita

Casino Royale (2006) – Vesper Martini

The Rum Diary (2011) – Mojito

 

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Casablanca is a 1942 drama, romance, war film starring Humphrey Bogard and Ingird Bergman.

French 75

Ingredients:

ice

2 oz. Gin

1 teaspoon simple syrup

½ oz. lemon juice

5 oz. Brut Champagne, chilled

1 slice lemon (optional)

Simple Syrup

Ingredients:

1 cup sugar

1 cup water

Steps:

In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely.

Steps:

Chill cocktail shaker and glass (champagne flute or collins glass) in the freezer. Add ice to shaker. Pour gin, simple syrup, and lemon juice into shaker. Shake well. Fill chilled glass half full of ice, then strain cocktail into the glass. Top with champagne and garnish with a lemon slice.

 

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Some Like It Hot a 1959 comedy, musical, romance starring Marilyn Monroe, Tony Curtis and Jack Lemmon.

Manhattan

Ingredients:

2 oz. Rye Whiskey

1 oz. Sweet Vermouth

2 dash Angostura Bitters

1 marasca cherry

Steps:

Fill a cocktail shaker with ice. 

Add all of the ingredients and stir. 

Strain the drink into a martini glass or coupe glass and garnish with a marasca cherry.

 

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The Blues Brothers a 1980 comedy starring Dan Aykroyd and John Belishi.

Orange Whip

Ingredients:

4 oz. Fresh Orange Juice

1 oz. Rum

1 oz. Vodka

½  oz. Triple Sec

2 oz. Heavy Cream

Steps:

Shake Over Crushed Ice

Garnish with Orange Wheel

 

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Fletch a 1985 comedy, crime, mystery written by Gregory McDonald starring Chevy Chase and  Joe Don Baker.

Bloody Mary

Ingredients:

1 teaspoon sea salt

1 cup ice cubes

1 ½  oz. Vodka

¾ cup spicy tomato-vegetable juice cocktail (e.g., V-8)

2 dashes Worcestershire sauce

1 dash hot pepper sauce (e.g. Tabasco)

salt and pepper to taste

1 stalk celery

2 stuffed green olives

Steps:

Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.

In a cocktail mixer full of ice, combine vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.

 

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Cocktail a 1988 comedy, drama starring Tom Cruise, Bryan Brown and Elisabeth Shue.

The Red Eye

Ingredients:

1 oz vodka

6 oz chilled tomato juice

12 oz chilled beer

1 egg, whole

Steps:

In a 20 ounce mug, add vodka, followed by tomato juice.

Gently pour the beer from a bottle or can into the mug. Try not to make any foam.

Crack the egg and drop its contents into the mug. The egg will settle to the bottom. Do no stir or mix.

Serve immediately

 

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The Bonfire of the Vanities a 1990 comedy, drama starring Tom Hanks, Bruce Willis and Melanie Griffith.

Sidecar

Ingredients:

1 teaspoon white sugar

2 oz. Cognac

1 oz. orange-flavored liqueur (such as Cointreau)

½ oz. lemon juice

1 cup ice cubes

Steps:

Sprinkle sugar on a small plate. Lightly wet half the rim of a coupe glass with a damp paper towel. Dip the moistened rim in sugar to coat. Set the glass in the refrigerator to chill.

Combine Cognac, orange-flavored liqueur, and lemon juice in a cocktail shaker. Add ice, cover, and shake until chilled. Strain into the chilled, sugar-rimmed coupe.

 

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Groundhogs Day a 1993 comedy, fantasy by Harold Ramis starring Bill Murray and Andie MacDowell.

Sweet Vermouth on the Rocks with a Twist

Ingredients: 

Sweet vermouth

Lemon wedge

Steps:

Fill a double old-fashioned cocktail glass with ice. Pour the vermouth, stir and twist lemon over the glass. Serve with lemon twist as garnish.

 

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The Big Lebowski a 1998 comedy from the Coen brothers, starring Jeff Bridges, John Goodman, and Steve Buscemi.

White Russian 

Ingredients:

¾ oz. Godiva Cappuccino Liqueur

1 oz. Smirnoff No. 21 Vodka

2 oz. heavy cream

Steps:

Add Godiva Cappuccino Liqueur and Smirnoff No. 21 Vodka in ice-filled old-fashioned glass, stir, and top with cream.

 

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Fear and Loathing in Las Vegas a 1998 adventure, comedy, drama from the twisted mind of Hunter S. Thompson, starring Johnny Depp and Benicio Del Toro.

Singapore Sling

Ingredients:

8 oz. Benedictine Liquor

3 oz. Kirsch

8 oz. Gin

½ cup granulated sugar

1 litre Club Soda

3 Tablespoons grenadine

maraschino cherries

Steps:

Combine the gin, Benedictine, kirsch and grenadine together.

Add sugar and stir until dissolved.

Fill a glass with ice and pour the mixture into it.

Add a splash of club soda and enjoy.

Serve with a shot of Mezcal on the side.

 

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Practical Magic a 1998 comedy, drama, fantasy starring Sandra Bullock, Niclole Kidman, Stockard Channing and Dian Weist.

Midnight Margarita 

Ingredients:

6 oz. Tequila

2 oz. Triple Sec (ideally Cointreau)

4 oz. lime juice (from freshly squeezed limes)

Ice (optional)

Salt and 4 lime wedges (garnish)

Steps:

Cut a lime into wedges and run once around the rims of your glasses. Dip each rim into salt to coat. Chill in the fridge until needed

Roll your limes on a kitchen surface, then cut and squeeze until you have 4 oz.

Put the tequila, triple sec or Cointreau and lime juice into a blender (plus ice if you want it extra chilled) and blend until mixed and slushy!

Pour into glasses, add a lime wedge to each rim and serve.

 

vodka-martini-james-bond

Casino Royale is a 2006 action, adventure, thriller set in the James Bond world starring Daniel Craig, Eve Green and Dame Judi Dench.

Vesper Martini

Ingredients:

2 oz. gin (94 proof)

⅔ oz. vodka

⅓ Lillet Blanc or Cocchi Americano

Steps:

Combine all ingredients into a shaker. Fill with ice and shake vigorously for 15 seconds. Strain into a chilled coupe glass. Garnish with a large, thin lemon lemon peel.

 

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The Rum Diary a 2011 comedy, drama written by Hunter S. Thompson starring Johnny Depp, Aaron Eckhart, Michael Rispoli and Amber Heard.

Mojito

Ingredients:

10 fresh mint leaves

½ lime, cut into 4 wedges

2 Tablespoons white sugar, or to taste

1 cup ice cubes

1 ½  oz. White Rum

½ cup Club Soda

Steps:

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

More from Edna’s Kitchen:

Edna’s Kitchen Holiday Collection

Vintage-Inspired Christmas Cards (3)

Table of Contents:

Beverages:

Driven Snow Cocktail

Snowflake Martini

Brandy Alexander

Mulled Wine

 

Appetizers:

Relish Tray

Cheese Fondue

Cranberry-Orange Relish 

Creamy Cranberry Salad

 

Main Dishes:

Herb-Rubbed Rib Roast

Leg of Lamb with Garlic and Herbs

Lemon- and Parmesan-Crusted Salmon

Skillet Coq au Vin

 

Side Dishes:

Two-Cheese and Rosemary Mashed Potato Casserole

One-Pot Sausage & Mushroom Wild Rice

Baked Vegetable Risotto

Caramelized Onion-Pecan Brussels Sprouts

 

Bars:

Peanutty Cranberry Bars

Chocolate Cherry Bars

Pumpkin Streusel Bars

Holiday Red Raspberry Chocolate Bars

Confetti Squares

 

Cookies:

White Chip Apricot Oatmeal Cookies

Rum Fruitcake Cookies

Pumpkin White Chocolate Drops
fun-holiday-cocktails-e1479769533688

Beverages

Driven Snow Cocktail

Ingredients:

Finely-crushed candy canes

1 ½ oz. white chocolate liqueur

1 oz. blackstrap rum

½ oz. ginger liqueur

Ice 

Water

Steps:

Dip the rim of a glass in water, then in finely crushed candy canes. 

Combine white chocolate liqueur, blackstrap rum, ginger liqueur, and ice in a cocktail shaker. Shake vigorously, then strain into prepared glass. 

Serve garnished with a bite-size gingerbread cookie, if desired.

 

Snowflake Martini

Ingredients:

3 oz. white chocolate liqueur

2 oz. Vanilla Vodka

2 Tablespoons heavy cream

½ cup  ice

1 lemon wedge, for rim

⅓ cup white sanding sugar, for rim

Steps:

Using a lemon wedge, wet the rim of your martini glass. Dip in sanding sugar until rim is coated.

In a cocktail shaker, combine white chocolate liqueur with vanilla vodka and heavy cream.

Fill a shaker with ice and shake well.

Strain mixture into prepared glass and serve.

 

Brandy Alexander

Ingredients:

Ice 

1 ½ ounces Cognac 

1 ounce white crème de cacao 

1 ounce heavy cream 

Pinch of freshly grated nutmeg

Steps:

Fill a cocktail shaker with ice. Add the Cognac, crème de cacao and cream. Shake well and strain into a chilled martini glass and garnish with nutmeg.

 

Mulled Wine

Ingredients:

1 (750-ml.) bottle red wine

1 orange, sliced into rounds, plus more for garnish

6 whole cloves

3 cinnamon sticks, plus more for garnish

3 star anise

¼ cup honey

½ cup brandy

Steps:

In a medium saucepan over medium heat, combine all ingredients. Bring to a simmer not a boil, then reduce heat to medium-low. Simmer gently over low heat for 10 minutes. 

Serve warm and garnish with more citrus slices and cinnamon sticks.
REVISED-VEGGIE-AND-RELISH-TRAY

Appetizers

Relish Tray

Ingredients:

1 cup assorted olives, black, green olives with pimento, & kalamata olives

1 cup assorted pickles, sweet, bread & butter, dill spears

1 cup radishes cut into halves

1 cup carrot sticks 

1 cup celery sticks

1 cup cherry tomatoes

1 cup assorted peppers, sweet cherry peppers, pepperoncini, fresh red, green & yellow bell peppers

2 cups ranch dressing (optional)

Steps:

Place ingredients in small bowls or on sectioned trays. Set out with small plates, toothpicks, small forks or spoons.

Tips: You can add any fruits or veggies to this simple relish tray.  

 

Cheese Fondue

Ingredients:

2 cups shredded Swiss cheese (8 oz)

2 cups shredded Gruyère or Swiss cheese (8 oz)

2 Tablespoons all-purpose flour

1 clove garlic, cut in half

1 cup dry white wine or nonalcoholic white wine

1 Tablespoon lemon juice

3 Tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine

1 loaf (1 lb) French bread, cut into 1 inch pieces

Apple and pear slices, if desired

Steps:

In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.

Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.

Gradually add cheese mixture, about ½ cup at a time, stirring constantly with a wire whisk over low heat, until melted. Stir in kirsch.

Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.

Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in ¼ to ½ cup heated wine.

Tips: Keep the temp low under a fondue sauce, cheese doesn’t need high heat to melt. Tossing the shredded cheese with flour is another step that helps keep the melting cheese silky smooth and dippable. If the fondue becomes too thick, stir in a little more heated wine.

Using wine to make fondue isn’t just French chic, it actually plays an important role in keeping a fondue smooth and creamy—it’s the acid that prevents clumping or the sauce from breaking.

Chunks of a nice sourdough bread is a natural partner for fondue, but sliced apples, pears, and a bouquet of veggies such as broccoli, calliflower, bell peppers and cherry tomatoes are all good. 

 

Cranberry-Orange Relish

Ingredients:

1 navel orange

1 (12 ounce) package fresh cranberries

½ cup white sugar

⅛ teaspoon ground cinnamon

Steps:

Grate 2 teaspoons of zest from orange; discard remaining peel and pith from navel orange. Divide orange into sections.

Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.

Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.

 

Creamy Cranberry Salad

Ingredients:

3 cups fresh or thawed frozen cranberries, chopped

1 can (20 ounces) unsweetened crushed pineapple, drained

2 cups miniature marshmallows

1 medium apple, chopped

⅔ cup sugar

⅛ teaspoon salt

2 cups heavy whipping cream

¼ cup walnuts, chopped

Steps:

In a large bowl, mix first 6 ingredients. Refrigerate, covered, overnight.

To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.

Tips: Pulse cranberries in a food processor to chop them.
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Main Dishes

Herb-Rubbed Rib Roast

Ingredients:

Rib Roast

4-pound beef rib roast

1 clove garlic, cut in half

¼ cup country-style Dijon mustard

¾ cup chopped fresh parsley

1 ½ Tablespoons chopped fresh or 1 ½ teaspoons dried thyme leaves

1 ½ Tablespoons chopped fresh or 1 ½ teaspoons dried rosemary leaves

2 cloves garlic, finely chopped

1 Tablespoon olive or vegetable oil

Peppery Horseradish Sauce

1 cup reduced-fat or regular sour cream

1 Tablespoon plus 1 teaspoon horseradish sauce

1 Tablespoon plus 1 teaspoon country-style Dijon mustard

¼ teaspoon coarsely ground pepper

Steps:

Heat oven to 325°F. Place beef, fat side up, on a rack in a shallow roasting pan. Rub garlic halves over beef. Spread ¼ cup mustard over top and sides of beef. Mix remaining Rib Roast ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef.

Insert meat thermometer so tip is in the center of the thickest part of the beef and does not touch bone. Roast uncovered 1 ½ to 2 hours for medium doneness (155°F).

Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.

Cover beef loosely with foil tent and let stand for about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.

Tips: Use regular Dijon mustard for the country-style. Letting the roast stand 15 minutes makes it easier to carve because the juices will set up. Avoid covering the roast too tightly while it stands, which will create steam and soften the surface of the beef.

 

Leg of Lamb with Garlic and Herbs

Ingredients:

1 leg of lamb, 5 pounds

3 garlic cloves, cut into slivers

3 teaspoons dried dill weed

1 ½ teaspoons salt

1 teaspoon dried rosemary leaves, crushed

½ teaspoon pepper

Steps:

Heat oven to 325°F. Do not remove fell (paperlike covering) from lamb. Make 10 or 12 small slits in lamb with tip of knife. Insert slivers of garlic into slits. Mix remaining ingredients; rub over lamb.

Place lamb, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer so tip is in the center of the thickest part of lamb and does not touch bone or rest in fat. Do not add water.

Roast uncovered to desired doneness: For medium-rare, 1 hour 40 minutes to 2 hours 5 minutes or until thermometer reads 140°F; for medium, 2 hours 5 minutes to 2 hours 30 minutes or until thermometer reads 155°F.

Cover lamb with tent of aluminum foil and let stand 15 to 20 minutes. Temperature will continue to rise about 5°F (to 145°F for medium-rare; to 160° for medium) and lamb will be easier to carve as juices set up. Remove foil.

Tips: Let color guide you when purchasing lamb. In general, the lighter the color, the younger and more tender meat. Other things to look for are a fine-grained flesh and a creamy white fat.

Follow time and temperature guidelines exactly so you don’t overcook the meat.

 

Lemon- and Parmesan-Crusted Salmon

Ingredients:

1 salmon fillet, 1 ¼ pounds 

2 Tablespoons butter or margarine, melted 

¼ teaspoon salt

¾ cup fresh white breadcrumbs, 1 slice

¼ cup grated Parmesan cheese

2 Tablespoons thinly sliced green onions

2 teaspoons grated lemon peel

¼ teaspoon dried thyme leaves

Steps:

Heat oven to 375°F. Spray a shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter. Sprinkle with salt.

Mix bread crumbs, cheese, onions, lemon peel and thyme in a small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.

Bake uncovered 15 to 25 minutes or until salmon flakes easily with a fork. Serve immediately.

Tips: A bread with a medium texture instead of a soft texture works best for this recipe so the topping bakes up crunchy. It’s also best to serve the fish as soon as it comes out of the oven.

 

Skillet Coq au Vin

Ingredients:

2 slices thick-cut bacon, chopped

½ cup frozen pearl onions, thawed

2 bone-in skin-on chicken thighs (about 3/4 lb)

¼ teaspoon salt

¼ teaspoon pepper 

½ cup chopped onion

1 cup sliced mushrooms

1 clove garlic, finely chopped

1 Tablespoon tomato paste

½ teaspoon finely chopped fresh thyme leaves

1 Tablespoon all-purpose flour

1 cup dry red wine

½ cup chicken broth (from 32-oz carton)

1 Tablespoon butter

1 Tablespoon chopped fresh Italian (flat-leaf) parsley

Steps:

In 10-inch skillet, cook bacon over medium heat 4 to 6 minutes, stirring occasionally, until crisp. Using slotted spoon, transfer bacon to bowl. Add pearl onions to drippings in skillet; cook and stir 1 to 2 minutes or until browned. Transfer to another bowl.

Season chicken with salt and pepper. Place skin side down in skillet; cook over medium heat 6 to 8 minutes, turning once, until browned on both sides. Remove from skillet. Add onion and mushrooms to skillet; cook and stir 4 to 5 minutes or until lightly browned. Add garlic, tomato paste and thyme; cook and stir 1 minute. Add flour; cook and stir 1 minute.

Stir in red wine and broth; heat to boiling. Add the browned chicken and bacon, spooning some of the sauce over top of chicken. Reduce heat to medium-low; cover and simmer 20 to 25 minutes, turning chicken once halfway through, until juice of chicken is clear when thickest part is cut to the bone (at least 165°F). Stir browned pearl onions and butter into sauce; cook until heated through. Garnish with chopped parsley, and serve.

Tips: A dry red wine like Merlot or Cabernet Sauvignon works well in this recipe. Can double recipe for more chicken.
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Side Dishes

Two-Cheese and Rosemary Mashed Potato Casserole

Ingredients:

10 medium potatoes, peeled and cut into 1- to 1 ½ inch pieces (8 cups) 

¾ cup milk

½ cup sour cream 

2 Tablespoons margarine or butter, softened 

½ teaspoon dried rosemary, crumbled

½ teaspoon salt

1 cup shredded Havarti cheese (4 ounces)

½ cup shredded sharp Cheddar cheese (2 ounces)

1 Tablespoon chopped fresh parsley

Steps:

Heat oven to 350°F. Grease 1 ½ quart casserole. Place potatoes in 4-quart Dutch oven; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer for about 10 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.

In large bowl, mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).

Add sour cream, margarine, rosemary and salt. Beat vigorously until potatoes are light and fluffy. Stir in Havarti cheese. Spoon into casserole. Sprinkle with Cheddar cheese.

Bake uncovered 30 to 35 minutes or until hot. Sprinkle with parsley.

 

One-Pot Sausage & Mushroom Wild Rice

Ingredients:

1 Tablespoon vegetable oil

1 lb bulk sausage

4 tablespoons butter 

1 cup sliced onions 

1 tablespoon chopped fresh thyme leaves

8 oz sliced fresh white mushrooms

½ cup thinly sliced celery

¾ cup dry white wine

2 cups chicken broth (from 32-oz carton)

¼ cup heavy whipping cream

1 cup uncooked wild rice

¼ cup chopped fresh Italian (flat-leaf) parsley

¼ cup chopped walnuts, toasted, if desired

Steps:

In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring frequently, until cooked through. Drain, and set aside.

Clean out Dutch oven; melt 2 tablespoons of the butter over medium heat. Add onions and thyme; cook 4 to 6 minutes, stirring frequently, until the onions begin to brown and soften. Add remaining 2 tablespoons butter, and stir to melt; stir in mushrooms and celery. Increase heat to medium-high; cook 4 to 5 minutes, stirring occasionally, until mushrooms release juices and then brown.

Stir in wine; simmer 3 to 4 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, stir in sausage, broth and whipping cream; stir in wild rice. Heat to boiling over high heat; cover, and cook over medium-low heat 1 hour to 1 hour 10 minutes, without stirring, until rice is tender. Top with parsley and walnuts.

Tips: Cremini mushrooms make an excellent substitute for the white mushrooms in this recipe.

To get as much flavor off the bottom of the Dutch oven as possible, use a wooden spoon (instead of a rubber spatula) after adding the wine.

 

Baked Vegetable Risotto

Ingredients:

2 Tablespoons extra-virgin olive oil

2 Tablespoons finely chopped onion 

2 cloves garlic, finely chopped

1 package (8 oz) cremini mushrooms, quartered

2 teaspoons chopped fresh rosemary leaves

1 cup uncooked Arborio rice

1 can (14 oz) chicken or vegetable broth

½ cup white wine or water

1 ½ cups frozen cut green beans, thawed and drained

½ cup roasted red bell peppers (from a jar), cut into strips

1 cup grated Parmesan cheese

Steps:

Heat oven to 400°F. Spray 2 ½ quart casserole with cooking spray. In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms and rosemary. Cook 3 to 5 minutes over medium heat, stirring frequently, until mushrooms start to soften.

Add rice. Cook 2 minutes, stirring constantly. Add broth and wine; heat to boiling. Remove from heat; pour into casserole.

Cover casserole. Bake 15 minutes. Stir in green beans, roasted peppers and ½ cup of the cheese. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and the rice is tender. Stir in remaining ½ cup cheese.

 

Caramelized Onion-Pecan Brussels Sprouts

Ingredients:

1 lb fresh Brussels sprouts

1 large onion, halved lengthwise, thinly sliced

¼ cup butter or margarine

1 cup broken pecans

1 teaspoon salt

½ teaspoon pepper

Steps:

Cut Brussels sprouts in half; cut each half crosswise into thin slices.

In large heavy skillet, melt butter over medium-high heat. Cook pecans in butter 5 minutes, stirring frequently, until toasted. Remove from skillet.

Add onion to skillet. Cook 15 minutes, stirring occasionally, until caramel colored. Add Brussels sprouts and toasted pecans. Cook about 3 minutes, stirring frequently, until sprouts are tender. Sprinkle with salt and pepper.
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Bars

Peanutty Cranberry Bars

Ingredients:

½ cup butter or margarine (1 stick) , softened

½ cup granulated sugar

¼ cup light brown sugar packed

1 cup all-purpose flour

1 cup quick-cooking rolled oats

¼ teaspoon baking soda

¼ teaspoon salt

1 cup Peanut Butter Chips

1 ½ cups fresh or frozen whole cranberries

⅔ cup light corn syrup

½ cup water

1 teaspoon vanilla extract

Steps:

Heat oven to 350°F. Grease 8-inch square baking pan.

Beat butter, granulated sugar and brown sugar in medium bowl until fluffy. Stir together flour, oats, baking soda and salt; gradually add to butter mixture, mixing until mixture is consistency of coarse crumbs. Stir in peanut butter chips.

Reserve 1 ½ cups mixture for crumb topping. Firmly press remaining mixture evenly into prepared pan. Bake 15 minutes or until set. Meanwhile, in a medium saucepan, combine cranberries, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture boils. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat. Stir in vanilla. Spread evenly over baked layer. Sprinkle reserved 1 ½ cups crumbs evenly over top.

Return to oven. Bake 15 to 20 minutes or until set. Cool completely in pan on wire rack. Cut into bars.

 

Chocolate Cherry Bars

Ingredients:

⅓ cup almonds, chopped

1 can sweetened condensed milk (not evaporated milk) (14 oz.)

½  teaspoon almond extract

1 cup mini milk chocolate chips 

4 eggs

1 ½ cups all-purpose flour plus ⅓ cup, divided

1 cup maraschino cherries, chopped, drained

2 cups sugar

1 cup butter or margarine (2 sticks)

¾ cup cocoa powder

Steps:

Heat oven to 350°F. Generously grease 13x9x2-inch baking pan.

Melt butter in a large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1 ½ cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes.

Meanwhile, whisk together remaining 1 egg, remaining ⅓ cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle chocolates and cherries over top. Return to oven.

Bake 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars.

 

Pumpkin Streusel Bars

Ingredients:

1 cup granulated sugar

1 cup solid-pack pumpkin (100% pumpkin puree)

½ cup vegetable oil

2 eggs

2 Tablespoons butter, melted

1 ½ cups all-purpose flour, divided

1 ½ teaspoons baking powder

1 teaspoon ground cinnamon

¼ teaspoon salt

¼ teaspoon baking soda

⅛ teaspoon ground ginger

½ cup packed light brown sugar

¼ cup (½ stick) butter. Cubed

1 cup coarsely chopped pecans

Steps:

Preheat oven to 350ºF. Grease 13×9 inch baking pan.

For bars, beat granulated sugar, pumpkin, oil, eggs and melted butter in a large bowl with an electric mixer at medium speed until well blended. Combine 1cup flour, baking powder, cinnamon, salt, baking soda and ginger in a small bowl. Gradually add flour mixture to pumpkin mixture, beating after each addition. Spread batter in the prepared pan.

For streusel, combine remaining ½ cup flour and brown sugar in a large bowl. Cut ¼ cup butter into sugar mixture with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Sprinkle streusel evenly over batter.

Bake for 35 minutes or until toothpick inserted into center comes out clean. Cool completely in pan or wire rack. Cut into 3×1 inch bars.

 

Holiday Red Raspberry Chocolate Bars

Ingredients:

2 ½  cups all-purpose flour

1 cup sugar

¾ cup pecans finely chopped

1 egg, beaten

1 cup cold butter or margarine (2 sticks)

1 jar seedless red raspberry jam (12 oz.)

1 ⅔ cups milk chocolate chips, dark chocolate chips, or semi-sweet chocolate chips

Steps:

Heat oven to 350°F. Grease 13x9x2-inch baking pan.

Stir together flour, sugar, pecans, butter and egg in large bowl. Add butter; cut in with a pastry blender or fork until mixture resembles coarse crumbs; set aside 1 ½ cups crumb mixture. Press remaining crumb mixture on bottom of prepared pan. Stir jam to soften; carefully spread over crumb mixture in pan. Sprinkle with chocolate chips. Crumble reserved crumb mixture evenly over top.

Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.

 

Confetti Squares

Ingredients:

Cooking spray

2 cups chocolate chips

1 cup peanut butter

4 Tablespoons butter

½  teaspoon pure vanilla extract

Pinch kosher salt

1 (10-oz.) bag mini rainbow marshmallows

Steps:

Grease an 8×8 baking pan with cooking spray. In a medium saucepan over medium heat, melt chocolate chips, and peanut butter together. Turn off heat and stir in vanilla and a pinch of salt. Let cool to room temperature. 

Stir in marshmallows then pour into prepared pan. Refrigerate until set, 2 hours. Cut into squares.
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Cookies

White Chip Apricot Oatmeal Cookies

Ingredients:

¾ cup butter or margarine, softened 

½ cup granulated sugar 

½ cup packed light brown sugar 

2 eggs 

1 cup all-purpose flour 

1 teaspoon baking soda

2 ½ cups rolled oats 

2 cups white chocolate chips 

1 cup chopped dried apricots

Steps:

Heat oven to 375°F.

Beat butter, granulated sugar and brown sugar in a large bowl until fluffy. Add eggs; beat well. Add flour and baking soda; beat until well blended. Stir in oats, white chocolate chips and apricots. Loosely form rounded teaspoons of batter into balls; place on ungreased cookie sheet.

Bake 7 to 9 minutes or just until lightly browned. Do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

 

Rum Fruitcake Cookies

Ingredients:

1 cup granulated sugar

¾ cup shortening

3 eggs

⅓ cup orange juice

1 Tablespoon rum extract

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups (8 ounces) chopped candied mixed fruit

1 cup walnuts, coarsely chopped

1 cup raisins

Steps:

Preheat oven to 375°F. Lightly grease cookie sheets.

Beat  granulated sugar and shortening in a large bowl with an electric mixer on medium speed until fluffy. Add eggs, orange juice and rum extract; beat for 2 minutes.

Combine flour, baking powder, baking soda and salt in a medium bowl. Add candied fruit, walnuts, and raisins. Stir into shortening mixture. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.

Bake for 10 to 12 minutes or until golden brown. Cook on cookie sheets for 2 minutes; remove to wire racks to cool completely.

 

Pumpkin White Chocolate Drops

Ingredients:

2 cups (4 sticks) butter, softened

2 cups granulated sugar

1 can (16 ounces) solid-pack pumpkin (100% pumpkin puree)

2 eggs

4 cups all-purpose flour

2 teaspoons pumpkin pie spice*

1 teaspoon baking powder

½ teaspoon baking soda

1 package (12 ounces) white chocolate chips

1 container (16 ounces) cream cheese frosting

¼ cup packed brown sugar 

*Substitute 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ taspoon ground allspice and ¼ teaspoon ground nutmeg for 2 teaspoons of pumpkin pie spice. 

Steps:

Preheat oven to 375°F. Grease cookie sheets.

Beat butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add pumpkin and eggs; beat until well blended. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until blended. Stir in white chocolate chips.

Drop bough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake for 16 minutes or until set and lightly browned. Cool on cookie sheets for 1 minute; remove to wire racks to cool completely.

Combine frosting and brown sugar in a small bowl. Spread on warm cookies. 

More from Edna’s Kitchen

Welcome to Edna’s Kitchen

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Welcome to Edna’s Kitchen, I suppose it’s a good time for a formal introduction: Hello all my name is Megan and I came up with Edna’s Kitchen as a tribute to my Great Grandma Audrey and my Grandma Patricia. I started with a handful of recipes that I remembered from growing up and then expanded into new ones that I came across. The idea of this came from a short story that I wrote called ‘After the Glory’ which is loosely based on my Grandparents life after World War II.

A little something from ‘After the Glory’:

Mrs. Rachel Darling sat in front of her typewriter working on her next column for The Daily Star, the local newspaper for the area. Her column Ask Edna had recipes, gardening advice and household tips and tricks. Rachel also covered the upcoming community event section.

She enjoyed her job as a freelance writer. She still used the Underwood Standard Portable Typewriter her parents had given her when she decided to take up writing as a career.

Now that the war was over and food rationing had laxed a bit she could use some of her favorite recipes. She pulled out a handmade book that had a picture of a girl running through a field of wildflowers. It was a recipe book she had put together with her mom a lifetime ago. Rachel thumbed through it, soups & salads, main dishes and desserts.

This week’s recipes from Edna’s kitchen, Three Bean Salad, Stuffed Green Bell Peppers and Oatmeal Raisin Cookies. Rachel typed away.

Rachel had thought about putting together her own cookbook, she entitled it Recipes from Edna’s Kitchen. She thought it was cute.

With the beginning of fall just around the corner your Victory Garden needs tending to. She typed writing up the gardening advice for this week.

Rachel Darling had been married to Jim Darling for sixteen years until his untimely death three years ago. Jim was a banker a nine to five guy, everyday in a suit and tie, Monday through Friday at the office, he had passed away of a heart attack. Their daughter Susan was away attending nursing school.

Just a little something in case your new here.

https://www.amazon.com/Megan-Hinde/e/B018F9AT1C/ref=sr_tc_2_0?qid=1533669717&sr=1-2-ent

 

https://cch217.wordpress.com/2019/05/30/ednas-kitchen-presents-simply-salads/

Edna’s Kitchen Presents: The Four Seasons

Window display of autumn harvest foods

A collection of recipes representing the four seasons.

Winter

Pepper Jack Cheese Quick Bread

Italian Meatball Minestrone Soup with White Beans

Guinness Beef Stew with Cheddar Herb Dumplings

Slow Cooker Parmesan Honey Pork Roast

Spring

Mediterranean Layered Salad

Honey-Lime Berries and Greens

Dilled Cucumber and Tomato Salad

White Bean, Sausage and Spinach Casserole

Summer

Grilled Garlic Steak Salad

Artichoke-Pepper Pasta Salad

Roasted Cauliflower with Shallots, Orange and Thyme

Sesame-Peanut Chicken Lo Mein

Autumn

Strawberry Spinach Salad

Green Beans and Bacon

Butternut Squash Soup

Sausage, Dried Cranberry and Apple Stuffing

And of course:

Desserts

German Chocolate Sheet Cake

No-Bake Triple Berry Pie

Fruit-Topped Almond Cake

Strawberry Rhubarb Cobbler

 

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Winter

Pepper Jack Cheese Quick Bread

Ingredients:

2 cups all-purpose flour

1 cup shredded Monterey Jack cheese with jalapeño peppers 4 oz.

1 teaspoon sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

¼ cup butter or margarine melted

2 eggs slightly beaten

Steps:

Heat oven to 350°. Lightly grease bottom only of loaf pan, 9x5x3 or 8 1/2×4

1/2×2 1/2 inches, with shortening or spray bottom with cooking spray.

Stir together flour, cheese, sugar, baking powder, baking soda and salt in

medium bowl. Stir in remaining ingredients just until moistened (batter will be

lumpy). Spread in pan.

Bake 35 to 45 minutes or until golden brown and toothpick inserted in center

comes out clean. Cool 5 minutes run knife around edges of pan to loosen. Remove

from pan to wire rack. Cool 30 minutes before slicing.

 

Italian Meatball Minestrone Soup with White Beans

Meatball Ingredients:

1 pound ground beef 

1 ½ cups breadcrumbs 

2 small garlic cloves minced 

1 teaspoon salt

1 teaspoon italian seasoning

½ teaspoon black pepper

pinch red pepper flakes

1 egg

2 tablespoons milk

Soup Ingredients:

olive oil

1 onion finely chopped

3 carrots peeled and diced

2 ribs of celery diced

1 large zucchini diced

2 teaspoons italian seasoning

1 teaspoon dry oregano

½ teaspoon black pepper

pinch salt

pinch red pepper flakes

3 large garlic cloves minced 

1 can tomato paste 3 oz.

5 cups beef stock hot

1  can navy beans 15 oz. drained and rinsed

parmesan rind chunk *optional

2 cups fresh baby spinach leaves

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped basil

1 ½ cups cooked ditalini pasta *or small elbow pasta

grated parmesan for garnish

Steps:

Prepare your meatballs by adding the ground beef to a large bowl; to the beef add all of the rest of the meatball ingredients, and using your hands, mix the mixture until well combined. Portion out about ½ ounce meatballs, and roll, *golf ball size, chill meatballs for about 15 minutes. 

Once the meatballs have chilled, place a large soup pot over medium-high heat, and drizzle in about 3 tablespoons of olive oil. When the oil is hot, add in about half of the meatballs, and brown them on all sides for about 2 minutes. Using a slotted spoon, remove the browned meatballs and repeat with the remaining meatballs. Set browned meatballs aside for a moment.

Into that same pot drizzle more oil if needed, and add onion, carrots, and celery. Saute until slightly tender 3 to 5 minutes. Add in the zucchini, along with the italian seasoning, dry oregano, black pepper, pinch of salt, red pepper flakes, and garlic, and stir to combine.

Once the garlic becomes aromatic, add in the tomato paste, and cook that for about 30 to 45 seconds, just to cook out the raw flavor.

Next, add back into the pot the browned meatballs, along with the white beans and the beef stock, and stir to combine. Add parmesan rind chunk (if using), and cover the soup partially with a lid. Bring the soup to a rolling simmer, then reduce heat to low and gently simmer for 25 minutes, stirring occasionally.

After 25 minutes, turn off the heat and remove the parmesan rind, (if using). Add spinach leaves, parsley, basil, and stir. Taste for seasoning add additional salt/pepper if needed.

To serve, add ½ cup cooked pasta to bowl,  ladle soup over top. Garnish with grated parmesan, if desired.

 

Guinness Beef Stew with Cheddar Herb Dumplings

Ingredients:

For the Stew:

¼ pound bacon

2 pounds boneless beef chuck chopped into bite-sized pieces

kosher salt and black pepper

4 celery ribs chopped

3 large carrots chopped

1 large onion chopped

4 cloves garlic minced

2 large potatoes or parsnips diced

1 turnip diced

3 ounces tomato paste

1 bottle Guinness *12 oz.

4 cups low sodium chicken broth

2 tablespoons Worcestershire sauce

1 bay leaf

3 sprigs thyme

1 tablespoon cornstarch *as needed

½ pound cremini mushrooms sliced *optional

Chopped parsley

For the Cheddar Herb Dumplings:

1 ½ cups self-rising flour

½  teaspoon garlic powder

⅓  cup shortening

¾ cup shredded Irish sharp cheddar

⅔  cup milk

2 tablespoons mixed fresh herbs such as parsley, chives, and thyme, chopped

Steps:

Cook bacon in a large, oven-safe, heavy-based pot or high-walled saute pan over medium heat.

Remove the bacon, crumble, and set aside, but leave the bacon fat in the pot. Season the beef with salt and pepper and fry in the bacon fat until browned on all sides. Remove the beef from the pan and set aside.

In the same pot, fry the onion, celery, and carrots until soft and fragrant, adding a little oil if necessary.

Add garlic and fry for another 30 seconds. Stir in the tomato paste.

Pour in the Guinness and Worcestershire sauce. Allow to come to a simmer and stir with a wooden spoon, scraping up the browned bits from the bottom of the pot.

Add the beef back to the pot and pour in the chicken broth. Add the bay leaf and thyme.

Reduce to a simmer and cover. Simmer for 1 ½  hours. Add the potatoes or parsnips and the turnip. Simmer for another ½ hour, until the vegetables are tender.

Remove the bay leaf and thyme sprigs. If the stew is still thin, mix a tablespoon of cornstarch with a tablespoon of cold water to form a slurry. Mix the slurry into the stew and bring the mixture to a boil. Reduce to a simmer again, stirring occasionally, and add in the mushrooms if desired. Cook for 10 minutes, uncovered, until the stew thickens and the mushrooms are cooked through. Stir the bacon in. Preheat the oven to 350°F.

Stir together the self-rising flour and garlic powder in a medium bowl. Cut in the shortening until mixture resembles coarse crumbs. Stir in the cheddar cheese, then add the milk and stir until the dry ingredients are moistened.

Make small balls with the dough and place them on top of the stew, leaving them room to expand– they grow a lot as they cook. Place the stew in the oven uncovered and bake until the dumplings are browned and cooked through, about 30 to 40 minutes.

Garnish the stew with parsley and serve.

 

Slow Cooker Parmesan Honey Pork Roast

Ingredients:

1 boneless pork loin roast 3 to 4 lbs.

⅔ cup grated parmesan cheese

½ cup honey

3 tablespoons soy sauce

1 tablespoon dried basil

1 tablespoon dried oregano

2 tablespoons chopped garlic

2 tablespoons olive oil

½  teaspoon salt

2 tablespoons cornstarch

¼ cup chicken broth

1 teaspoon sugar optional

Steps:

Place roast in slow cooker.

In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.

Pour mixture over the top of roast.

Cover and cook on low for 5 to 6 hours or until thermometer reads 160 degrees.

Remove meat and place on platter.

Strain juices in slow cooker and put into a small saucepan.

Mix cornstarch and chicken broth together.

Add into strained juices and stir until thickened over medium heat.

Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional

Slice roast and serve with glaze.

 

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Spring

Mediterranean Layered Salad

Ingredients:

Dressing

½ cup extra-virgin olive oil

3 Tablespoons lemon juice

1 Tablespoon chopped fresh parsley

1 ½ teaspoons honey

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon red pepper flakes

Salad

8 cups chopped romaine lettuce (12 oz)

1 container (8 oz) prepared hummus

1 ½ cups cherry tomatoes, halved

1 medium English (hothouse) cucumber, chopped (3 ½ cups)

1 jar (6 oz) marinated artichoke hearts, drained, coarsely chopped

1 medium red onion, thinly sliced (1 cup)

½ cup coarsely chopped pitted Kalamata olives

1 cup crumbled feta cheese (4 oz)

Steps:

In small bowl, stir all dressing ingredients together with whisk until well blended.

Arrange lettuce on large serving platter. Drizzle with 3 tablespoons of the dressing. Place small dollops of hummus evenly over lettuce. Layer tomatoes, cucumbers, artichoke hearts, onion, olives and feta cheese on top of hummus. Serve with remaining dressing.

 

Honey-Lime Berries and Greens

Ingredients:

Salad:

6 cups mixed salad greens

¾ cup fresh strawberries or raspberries

4 thin red onion slices, separated into rings

2 Tablespoons sliced almonds, if desired

Dressing:

¼ cup lime juice

3 Tablespoons vegetable oil

3 Tablespoons honey

¼ teaspoon poppy seed

¼ teaspoon Dijon mustard

Steps:

In medium bowl, gently toss salad ingredients.

In small bowl, mix dressing ingredients. Serve dressing with salad.

 

Dilled Cucumber and Tomato Salad

Ingredients:

4 medium tomatoes, each cut into 8 wedges (about 3 cups)

2 medium cucumbers, thinly sliced (about 5 cups)

½ cup finely chopped red onion

½ cup rice vinegar

4 teaspoons sugar

1 Tablespoon finely chopped fresh dill

½ teaspoon seasoned salt

Steps:

In large glass serving bowl, mix tomatoes, cucumbers and onion.

In small bowl, mix all remaining ingredients until blended. Pour vinegar mixture over vegetables; toss to mix. Cover; refrigerate 1 hour to blend flavors. Toss again just before serving. Serve with slotted spoon.

 

White Bean, Sausage and Spinach Casserole

Ingredients:

3 tablespoons olive oil

1 lb bulk mild Italian sausage

1 medium onion chopped

2 cloves garlic minced

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

2 tablespoons all-purpose flour

1 bag fresh baby spinach *5 oz.

1 can organic fire roasted diced tomatoes undrained *14.5 oz.

1 can organic fire roasted crushed tomatoes undrained *14.5 oz.

1 can cannellini beans drained and rinsed *19 oz. 

¾ cup plain panko crispy bread crumbs

Steps:

Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.

In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add onion, garlic, salt, black pepper and red pepper flakes. Continue to cook 3 to 4 minutes, stirring frequently, until onions have softened slightly. Sprinkle flour over top, and cook 2 minutes, stirring constantly.

Add half of the spinach to sausage mixture; cook and stir about 1 minute or until wilted. Add remaining half of the spinach; continue to cook and stir about 1 minute or until wilted. Add tomatoes and beans. Cook about 1 minute, stirring and scraping bottom of pan, until combined. Remove from heat; transfer to baking dish.

In small bowl, mix bread crumbs and remaining 2 tablespoons oil. Sprinkle over top. Bake 25 to 30 minutes or until bubbly around edges and brown on top.

 

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Summer

Grilled Garlic Steak Salad

Ingredients:

Spicy Garlic Dressing

⅓ cup olive or vegetable oil

2 Tablespoons chopped fresh parsley

3 Tablespoons red wine vinegar

1 Tablespoon lemon juice

1 teaspoon chopped fresh or ½ teaspoon dried oregano leaves

½ teaspoon crushed red pepper flakes

2 cloves garlic, finely chopped

Salad:

1 pound beef boneless sirloin steak, 1 to 1 ½ inches thick

1 large red or yellow bell pepper, cut into strips

1 cup sliced mushrooms (3 ounces)

¼ teaspoon salt

⅛ teaspoon pepper

6 cups bite-size pieces salad greens

Steps:

Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients, reserve ¼ cup.

Cover and grill beef over medium heat 15 to 20 minutes, turning once, until desired doneness. In medium bowl, toss bell pepper and mushrooms with 2 Tablespoons of the dressing, place in grill basket. Cover and grill vegetables 5 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender.

Sprinkle beef with salt and pepper, cut into ¼ inch slices. Toss beef and reserved ¼ cup dressing. In large bowl, place salad greens, vegetables and beef. Add remaining dressing, toss.

 

Artichoke-Pepper Pasta Salad

Ingredients:

2 ⅔ cups uncooked fusilli (corkscrew) pasta (8 oz)

1 jar (7 oz) roasted red bell peppers, drained, chopped

1 jar (2.5 oz) sliced mushrooms, drained

1 jar (6 to 7 oz) marinated artichoke hearts, undrained

2 Tablespoons shredded Parmesan cheese

½ teaspoon pepper

2 Tablespoons pine nuts

3 Tablespoons chopped fresh basil leaves, if desired

Steps:

Cook and drain pasta as directed on package. Rinse with cold water, drain.

Meanwhile, in large bowl, mix bell peppers, mushrooms, artichoke hearts (with liquid), cheese and pepper. Add pasta, toss. Sprinkle with nuts and basil.

 

Roasted Cauliflower with Shallots, Orange and Thyme

Ingredients:

2 medium heads cauliflower, cut into florets (9 to 10 cups)

2 medium shallots, sliced

⅓ cup olive oil

1 teaspoon salt

½ teaspoon ground pepper

1 Tablespoon chopped fresh thyme leaves

2 teaspoons shredded orange peel 

¼ cup toasted pine nuts, if desired

Steps:

Heat oven to 400°F. Spray 18×13-inch rimmed pan with cooking spray.

In large bowl, mix cauliflower, shallots, olive oil, salt and pepper. Spread in pan. Roast 35 minutes, stir. Roast 15 to 20 minutes longer or until browned and tender.

Toss roasted cauliflower with thyme and orange peel. Top with pine nuts.

 

Sesame-Peanut Chicken Lo Mein

Ingredients:

6 oz uncooked fettuccine

2 Tablespoons sesame oil

1 package (14 oz) chicken breast tenders (not breaded), cut into 1 inch pieces

2 medium bell peppers (any color), cut into thin strips

¼ cup creamy peanut butter

3 Tablespoons soy sauce

3 Tablespoons water

4 medium green onions, chopped (¼ cup)

Steps:

Cook and drain fettuccine as directed on package. Rinse with cold water, drain and set aside.

Meanwhile, in 12 inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Add bell peppers, cook 3 to 4 minutes longer, stirring frequently, until crisp-tender. Reduce heat to low.

In small microwavable bowl, microwave peanut butter on High 30 seconds to soften. Stir in soy sauce and water with whisk until smooth.

Add cooked fettuccine and peanut sauce to skillet with chicken and bell peppers. Cook and stir until hot. Garnish with onions.

 

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Autumn

Strawberry Spinach Salad

Ingredients:

2 Tablespoons sesame seeds

1 Tablespoon poppy seeds

½ cup white sugar

½ cup olive oil

¼ cup distilled white vinegar

¼ teaspoon paprika 

¼ teaspoon Worcestershire sauce

1 Tablespoon minced onion

10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces

1 quart strawberries – cleaned, hulled and sliced

¼ cup almonds, blanched and slivered

Steps:

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. 

Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. 

Refrigerate 10 to 15 minutes before serving.

 

Green Beans and Bacon

Ingredients:

4 bacon strips, diced

½ cup chopped onion

8 cups fresh green beans, trimmed

¼ teaspoon salt

⅛ teaspoon pepper

Steps:

In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onions are tender.

Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil. 

Cook, uncovered, for 8-10 minutes or until crisp-tender; drain well. 

Add cooked green beans to bacon mixture. 

Sprinkle with salt and pepper; toss to coat.

 

Butternut Squash Soup

Ingredients:

One 2- to 3-pound butternut squash, peeled and seeded

2 tablespoons unsalted butter

1 medium onion, chopped

6 cups chicken stock

nutmeg

salt and freshly ground black pepper

Steps:

Cut squash into 1-inch chunks. 

In large pot melt butter. 

Add onion and cook until translucent, about 8 minutes. 

Add squash and stock. 

Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. 

Remove squash chunks with slotted spoon and place in a blender and puree. 

Return blended squash to pot. 

Stir and season with nutmeg, salt, and pepper. 

Serve warm.

 

Sausage, Dried Cranberry and Apple Stuffing

Ingredients:

1 pound mild bulk breakfast sausage

4 Tablespoons butter

3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)

2 granny smith apples, cored and chopped

1 cup chopped celery with leaves

1 Tablespoon poultry seasoning

1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained

1 Tablespoon chopped fresh sage leaves

2 teaspoons chopped fresh rosemary

6 cups boxed bread cubes (croutons)

⅓ cup chopped fresh parsley leaves

2 to 3 cups chicken stock

1 Tablespoon salt

2 teaspoons ground black pepper

Steps:

Preheat the oven to 375 degrees F.

Saute the sausage in a large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. 

Using a slotted spoon, transfer the sausage and drippings to a large bowl. 

Melt the butter in the same skillet over medium-high heat. 

Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the are soft, about 8 minutes. 

Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. 

Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Season with salt and pepper. 

Place in a casserole dish. 

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. 

Remove and serve immediately.

 

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Desserts

German Chocolate Sheet Cake

Ingredients:

Cake:

1 box German chocolate cake mix

Water, vegetable oil and eggs called for on cake mix box 

1 can (14 oz) sweetened condensed milk (not evaporated)

½ cup flaked coconut

½ cup chopped pecans

Frosting:

½ cup butter or margarine, softened

1 box (1 lb) powdered sugar (4 cups)

⅓ cup unsweetened baking cocoa

1 teaspoon vanilla

⅓ cup milk

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray 15x10x1-inch pan with cooking spray.

Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 15 minutes.

Set oven control to broil. In a medium bowl, mix condensed milk, coconut and pecans; spread over warm cake. Broil on lowest oven rack about 2 minutes or until golden. Cool completely in pan on cooling rack, about 1 hour.

In large bowl, beat butter, powdered sugar, cocoa and vanilla with an electric mixer on medium speed until blended. Gradually add milk, beating until frosting is smooth and spreadable. Frost cake. Store covered in refrigerator.

 

No-Bake Triple Berry Pie

Ingredients:

1 cup water

¾ cup sugar

2 Tablespoons cornstarch

½ package (4-serving size) Jell-O™ raspberry-flavored gelatin (3 Tablespoons)

3 cups sliced strawberries

1 cup blueberries 

1 cup raspberries

1 package (6 ounces) ready-to-use shortbread pie crust 

Whipped cream, if desired

Steps:

Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate for about 30 minutes, stirring occasionally, until mixture thickens.

Fold berries into gelatin mixture. Pour into crust. Refrigerate for about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator.

 

Fruit-Topped Almond Cake

Ingredients:

Cake:

½ box yellow cake mix (about 1 ⅔ cups)

½ cup water 

½ cup slivered almonds, finely ground

3 Tablespoons vegetable oil

½ teaspoon almond extract

2 eggs 

Topping:

3 cups assorted fresh berries (such as raspberries, blueberries and blackberries) 

¾ cup apricot preserves

3 Tablespoons apple juice

3 Tablespoons sliced almonds, toasted, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8 or 9 inch round cake pan with baking spray with flour.

In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake and cool as directed on box for 8 or 9 inch rounds.

Place berries in medium bowl. In 1 quart saucepan, heat preserves and apple juice to boiling, stirring frequently. Pour over berries, toss berries until coated with preserves mixture. Let stand 5 minutes.

Gently cut off any dome from top of cake, using serrated knife, to make top level. On serving plate, place cake, sliced side down. Arrange berries on cake, drizzle with syrup remaining in bowl. Sprinkle with sliced almonds. Store leftover cake covered in refrigerator

 

Strawberry Rhubarb Cobbler

Ingredients:

8 cups chopped rhubarb

1 cup sliced fresh strawberries 

2 cups white sugar 

2 Tablespoons all-purpose flour 

¾ cup brown sugar 

¾ cup quick-cooking oats 

¾ cup all-purpose flour 

1 teaspoon ground cinnamon 

½ cup butter

Steps:

Preheat oven to 375 degrees F. 

Grease a 9×13-inch baking dish.

Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.

Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. 

Sprinkle over rhubarb mixture.

Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. 

Serve hot or cold.

 

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No matter the season Edna’s Kitchen is full of delicious recipes. Here’s to a new year full of food, family and friends.  

Other collections from Edna’s Kitchen ebook cookbooks on Amazon:

https://www.amazon.com/Megan-Hinde/e/B018F9AT1C/ref=sr_tc_2_0?qid=1533669717&sr=1-2-ent

Sausage, Dried Cranberry and Apple Stuffing from Edna’s Kitchen

Holiday Season

cch217

Sausage, Dried Cranberry and Apple Stuffing

Ingredients

1 pound mild bulk breakfast sausage
4 Tablespoons butter
3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)

*note I used half an onoin instead of leeks*

2 granny smith apples, cored and chopped
1 cup chopped celery with leaves
1 Tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 Tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
⅓ cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 Tablespoon salt
2 teaspoons ground black pepper

Steps

Preheat the oven to 375 degrees F.

Saute the sausage in a large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes.

Using a slotted spoon, transfer the sausage and drippings to a…

View original post 138 more words

One More Time

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Look MORE FREE ebooks on Amazon.

*Because that’s what I do*

But in all seriousness, this should be the last Amazon giveaway for the year.

Edna’s Kitchen Ebook Cookbooks Free November 17th-21st

Erotic Mystery Thriller Short Stories Ebooks Free November 17th-21st

https://www.amazon.com/Megan-Hinde/e/B018F9AT1C/ref=sr_tc_2_0?qid=1533669717&sr=1-2-ent

 

Other quick announcements:

I am working on writing the rest of Accused, as I have left poor Detective James Andrews waiting. And there is also a new Holiday Treats From Edna’s Kitchen -Vol. 2 ebook cookbook that should show up on Amazon in the next few days.

Besides that, I thank and appreciate all of you that continue to read and support my rambling of words.

Seasons Greetings, Happy Holidays, and Here’s to a prosperous New Year.

-Megan

https://cch217549678581.wordpress.com/2019/09/30/accused/

**also this is still around and yes I do earn a small percent of the royalties, being that it’s an anthology. So if you haven’t picked up a copy please do, or at least share it around. It is most appreciated.**

Happy Halloween: Free Ebooks

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BOO! Happy Halloween there are free ebooks on Amazon today October 30th and tomorrow October 31st.

My treat to you all, I thank you all for reading my rambling words and for enjoying Edna’s Kitchen. Doing this whole writing thing for the last few years has been a pleasure.

Treats for All:

From Edna’s Kitchen:

 

From my twisted mind:

 

And the extras:

 

https://www.amazon.com/Megan-Hinde/e/B018F9AT1C/ref=sr_tc_2_0?qid=1533669717&sr=1-2-ent

Thank You All, I look forward to coming up with more random words for you to enjoy in the coming year. -Megan