Blue Cheese Sauce for Christmas Potatoes and Steak 2020

 

Blue Cheese Sauce

4 oz of blue cheese crumbles

1/3 cup of mayonnaise

2/3 cup of sour cream

1 ½ teaspoon Worcestershire sauce

In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth.

Gingerbread - Judy Gustafson's cakelike gingerbread

 Made for Kristi's bookclub - The Spine Crackers - for October 2020 - with the book Mrs. Lincoln's Dress Maker. Gingerbread was a common dessert enjoyed during Civil War times.

Ingredients:

1/2 cup shortening

1/4 cup packed brown sugar

1 egg

1/2 cup light molasses

1 & 1/2 cups all-purpose flour

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/4 teaspoon cloves

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions:

Grease and lightly flour one 9" round cake pan. Cream shortening and brown sugar. Add egg and molasses. beat well. Stir together flour, spices, baking powder, soda, and salt. Add to creamed mixture alternatively with 1/2 cup of boiling water, beating after each addition. Pour into pan. Bake at 350 for 30 to 35 minutes. Serves 8. 

Recipe I want to try: Pioneer Woman Sourdough Naan

https://tastykitchen.com/recipes/breads/sourdough-naan/

with this link for sourdough starter: https://thepioneerwoman.com/food-and-friends/sourdough-101/

https://abountifulkitchen.com/cafe-rio-style-creamy-tomatillo-salad/

Crock Pot Dr. Pepper Pulled Pork

Dr. Pepper Slow Cooker Pulled Pork

 PREP TIME5 minutes

COOK TIME5 5 hours +

TOTAL TIME5 5 hours 5 minutes

 SERVINGS8 servings

 AUTHORHolly Nilsson (adapted by Kristi)

https://www.spendwithpennies.com/dr-pepper-pulled-pork-slow-cooker-recipe/

Ingredients

1 pork butt/pork shoulder roast, 4-5 lbs

seasonings: salt, pepper & garlic powder to rub into the roast

1 sliced onion (optional)

1 can of Dr. Pepper

3/4 cup or so of BBQ sauce

Instructions

1. Place the onions in the bottom of the crockpot

2. Rub the outside of the roast with seasonings

3. Place roast in the crockpot 

4. Pour can of Dr. Pepper over roast

5. Cook on high for 4-5 hours or on low for 7-8

6. Remove pork from the crockpot  and shred in serving dish 

7. add BBQ sauce and juices from the crockpot until desired consistency and taste. 

8. or place shredded meat back in the crockpot and add BBQ sauce and cook for another 30 to 60 minutes

9. Serve on rolls

10 or skip the BBQ sauce and serve in salads or other Mexican dishes

OR HERE'S A SIMILAR RECIPE: https://life-in-the-lofthouse.com/cafe-rio-sweet-pork/

New Year's Cherry Pecan Salad

adapted from: https://www.thatsusanwilliams.com/2013/03/the-salad-to-bring-when-they-ask-you-to-bring-a-salad/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=664824038_26066472_106221

Ingredients

For Vinaigrette:

• 1/4 c. extra virgin olive oil
• 1 small shallot, finely chopped (approximately 2 T.)
• 2 T. white wine vinegar
• 1 T. maple syrup
• 1/2 t. salt
• 1/4 t. freshly ground black pepper
• Can use Brianna Poppy Seed Dressing or Marie's Blue Cheese Vinaigrette if in a hurry

For Salad:

• 2 heads of Romaine Lettuce
• 10 oz. spinach
• 1 c. pecans, toasted and chopped or candied
• 1/2 c. crumbled bacon or turkey bacon
• 1/2 c. dried cherries (or craisins)
• 1 - 2 slice pears of green apples
• 1/3 c. crumbled blue or feta cheese

Instructions:

1. Whisk together ingredients for the vinaigrette 
2. Toss salad greens with vinaigrette, and sprinkle with nuts, dried fruit, and blue cheese.

Book Club Lasagna Soup

https://lilluna.com/lasagna-soup-8/

This recipe comes from the above recipe. Maurene served it to us at our November 2018 book club.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 8

Calories 564 kcal

Author Lil' Luna

INGREDIENTS

• 1 lb Italian Sausage
• 1 TB onion powder
• 4 tsp minced garlic
• 2 tsp crushed red pepper
• 2 TB tomato paste
• 28 oz can diced roasted tomatoes - blended if you have my husband
• 6 c chicken broth
• 1/2 c basil leaves
• salt and pepper to taste
• 16 oz bowtie pasta

CHEESE MIXTURE

• 8 oz ricotta - might try with cottage cheese
• 1/2 c parmesan cheese
• 1/4 tsp salt
• pinch of pepper
• 1 c mozzarella as garnish

HOW TO MAKE LASAGNA SOUP:

1. Start off by browning the sausage in the olive oil for about 6-8 minutes. Add the seasonings and cook for 1 additional minute. Then add the tomato paste and stir.
2. Add diced tomatoes, basil, and chicken stock, then bring to a boil. Reduce heat and simmer for 30 minutes.
3. While the soup is simmering, cook the noodles according to packaged directions.
4. In a small bowl, mix all cheese ingredients.
5. Once the noodles are finished cooking, strain them and add to the soup. Or if you make large amounts you can serve the soup, noodles, and cheese each seperately.

To serve, add a small dollop of the cheese mix to the bottom of your bowl and slowly add soup. Garnish with mozzarella and basil if you like!

Mary's Potato Soup

3 TBS butter
Saute medium onion
+ 3 stalks of Celery
+ 6 potatoes (cubed)
 Simmer for 10 minutes

+ one cup of water
+ 2 cans of creamed corn
+ 3 cups of milk (can replace 1/2 to 1 cup with cream or fat-free half and half)
+ add 3 links of sliced cooked Italian sausage

Season with:
+ 1 - 2 teaspoons of parsley
+ 1/2 teaspoon of pepper
+ 2 -3 teaspoons of old bay seasoning
+ 1 - 2 teaspoons of salt
+ fresh or dried basil

Simmer for 20+ minutes.

Serve with Cheesy Biscuits

2 cups of bisquick
2/3 cup milk
1/2 - 1 cup shredded cheddar cheese

Heat oven to 485 degrees
mix up into dough/balls
bake for 8 - 10 minutes

1 cup of melted butter
brush on Johny's garlic & seasoning