Homemade Salted Nut Rolls

Back in August, I entered Homemade Salted Nut Rolls at the county fair. I saw the recipe on Pinterest that led to Shugary Sweets. My entry received first prize in the candy category.

Would I make this recipe again? No. Although the taste (especially the center filling) tastes just like the store-bought version - although much fresher - the process for getting the hot caramel onto the frozen center and then quickly rolling them in chopped peanuts is challenging. The caramel almost instantaneously hardens so that the peanuts can't adhere to it. At any rate, the recipe is below.

Salted Nut Roll 

Ingredients 

For the filling: 

½ cup unsalted butter 

7 ounces marshmallow cream 

5 cups powdered sugar 

1 teaspoon pure vanilla extract 

For the coating:

 

2 (11 ounce) bags caramel bits 

2 tablespoons unsalted butter 

2 cups chopped peanuts 

Instructions 

For the filling: 

Melt the butter and marshmallow cream in the microwave, for about 30-60 seconds, until the butter is fully melted. 

In a large mixing bowl, combine melted butter and marshmallow with the powdered sugar and vanilla. Cream together until just blended. Drop onto a large piece of parchment paper. 

Use your hands to knead the “dough” into a large ball. Divide the ball into 6 equal portions. You’ll then want to use your hands to roll each portion into a 7-8-inch log (the key is to keep it 1-inch thick around). 

Wrap each log in parchment paper and freeze for two hours until firm. 

For the coating: 

Melt caramel bits and butter in an 11x7-inch baking dish in the microwave, for about 1 ½ minutes, until smooth. The mixture will be thick, and the butter will separate from the caramel. That’s OKAY. 

Allow the caramel to cool slightly, then using your hands, combine the butter into the caramel and press the mixture into the bottom of the baking dish. Score it into 6 equal portions. 

To cover the marshmallow centers, unwrap the frozen log and using your hands, take one section of caramel and spread it over the center completely. It will feel like you’re working with playdoh. 

Once the entire log is covered, press the chopped peanuts into the caramel. Re-wrap in parchment paper and refrigerate. Repeat for each log. 

When ready to enjoy, slice each log into 1-inch pieces.

Peanut Butter Rocky Road Bars

For the county fair this year, I made several desserts. One of the desserts was Peanut Butter Rocky Road Bars - a pin I saw on Pinterest that led to Rock Recipes. 

This recipe reminded me of one that my mom used to make, but I don't recall her using peanut butter. I liked this version of Rocky Road Bars and would definitely make it again. Not only is it easy to make, but it is delicious...plus it won first prize in the county fair! 

Peanut Butter Rocky Road Bars 

Ingredients 

1/3 cup butter 

3/4 cup smooth peanut butter (I used crunchy peanut butter)

2 cups chocolate chips 

10 oz bag mini marshmallows

1 cup roasted peanuts, optional (I included the peanuts)

1/2 cup dried unsweetened or sweetened coconut, optional  (I didn't use coconut)

Instructions 

Lightly grease a 9x9 pan and line it with parchment paper. You can dust the bottom with 1/4 cup of the coconut if you are using it. 

In a medium saucepan, melt the butter and peanut butter together, then melt in the chocolate chips. As soon as the chocolate chips are melted, take it off the heat. You do not want to overheat this mixture. 

Add the marshmallows and peanuts to a large mixing bowl. Pour in the chocolate mixture and fold until the marshmallows are all covered in the chocolate mixture. 

Spread into the prepared pan and sprinkle the other 1/4 cup of dried coconut on top if you are using it. 

Chill for 3-4 hours before cutting into squares or bars (a serrated bread knife works well). Store in airtight containers. These will freeze quite well.

Blueberry Coffee Cake

Last week, the Washington County Fair was held and I entered many different baked items. One of the items was a blueberry coffee cake that I had pinned on Pinterest that led to Amanda's Cookin'.

The recipe calls for two cups of blueberries which is a lot for the thick dough. Because of the number of berries and how thick the dough is, it took a while to get all the berries evenly distributed...or distributed the best I could. 

My family loved this recipe and it was gone in a couple of days. However, the judge at the fair said the ratio of blueberries to dough was too high. I got fourth place on the blueberry coffee cake. It's not that bad considering that the judge only awards six ribbons for all the fruit coffee cake entries. If there are more than six entries, those who don't place don't receive a ribbon and cash award. 

Next time I make the recipe, I'm going to reduce the amount of blueberries to either 1 1/4 cup or 1 1/2 cup. I'll see if that makes a difference in the final product. 

Ingredients 

2 cups all-purpose flour 

1/2 cup sugar 

2 teaspoons baking powder 

1 large egg, lightly beaten 

1/2 cup milk 

1/4 cup butter or margarine softened (NOT melted) 

1 teaspoon grated lemon peel 

2 cups fresh or frozen blueberries 

For the topping: 

1/3 cup sugar 

1/4 cup all-purpose flour 

1/4 cup walnuts, finely chopped (I didn't use) 

1/2 teaspoon ground cinnamon 

3 tablespoons cold butter or margarine 

For the drizzle (I didn't make this...plus it's an optional part of the recipe): 

1/2 cup powdered sugar 

2 tablespoons milk, more or less, to get to a drizzling consistency 

Instructions 

Preheat the oven to 350 F and spray or grease a 9-inch square baking pan. 

In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick. 

Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan. 

For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter. 

Bake at 350 degrees F for 40-45 minutes or until cake tests done. 

For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies. 

Notes 

This cake has a very thick batter that will have to be spread into the pan rather than poured.

It's very important to make sure you are measuring your flour properly so that you don't end up with more than you are supposed to. Always measure flour using the "scoop and sweep" method. (Basically, it is scooping the flour out of the bag or container and lightly putting it on waxed paper. Take a spoon and scoop some flour up and then sprinkle it into the measuring cup. This ensures that the flour doesn't get packed.)

Lavosh Crackers

Each year for the county fair, I enter a variety of baked goods. I never use recipes that are "tried and true." No...that would take away the element of surprise for me. I search Pinterest or my "want to make" files for recipes I want to try. 

This year, for the Crackers category, I made Lavosh Crackers from this pin that lead to Chef not Required. The recipe called for a Middle Eastern spice. I didn't have it, so I ended up using an "Everything" topping - the kind that you use on bagels. 

The number of ingredients is minimal and the process to make them very easy. I really liked how they turned out...plus they won a Reserve Champion award at the county fair! Not bad for a first try making this recipe. 

The only thing I would change about this recipe is to mix the topping into the dough so that it doesn't fall off the crackers. Lightly sprinkling a little bit of salt on the crackers would be good.

Ingredients 

1 cup plain/all-purpose flour 

¼ tsp fine salt plus extra for sprinkling 

3 tablespoon olive oil, divided 

¼ cup water, plus more if needed 

1 teaspoon za'atar spice blend (I used the Everything topping instead)

¼ teaspoon ground cumin (I skipped this since I was using a different set of spices)

Instructions 

Preheat oven to 375F and set aside 2 baking trays (see notes). Combine za'atar (1 tsp) and ground cumin (¼ tsp) in a small bowl and set aside. (Alternatively, measure the everything topping and put aside.)

In a medium-size bowl, combine plain (all-purpose) flour (1cup) and salt (¼ tsp), making a well in the center. Add olive oil (2 tbsp) and water (¼ cup) to the well, and mix gradually until you have a shaggy dough (if it looks a little dry add more water 1 teaspoon at a time). 

Still in the bowl, use your hands to bring this shaggy dough into a rough ball then turn the dough ball out onto a lightly floured surface. Knead the dough slightly to make it more uniform, about 10-15 strokes is all it should need. 

Divide this ball of dough into three even-ish portions. Working with one portion at a time, roll out the dough as thinly and evenly as you can - about 1/18" thick. Using a sharp pizza cutter, cut dough into your desired shapes (long strips, squares, etc.) then place the crackers on a baking tray. You don't want them to overlap, but they also won't spread as they cook. 

Using a pastry brush, brush the remaining olive oil (1 tbsp) evenly over the surface of the crackers, then sprinkle them evenly with combined za'atar and cumin. Finally, sprinkle with fine salt to taste. 

Bake for 6-10 minutes, or until golden brown. Allow to cool completely on the baking tray. 

Notes 

I divided my dough into 3 portions just to make it a more manageable size to roll out. I find this makes it easier to roll the dough thinly and evenly. The thinner the better for these crackers. These crackers don't spread as they cook, so you can put them pretty close together on the baking tray. 

You really need to watch these crackers carefully in the oven. Because they are so thin, a difference of 1 minute can leave you with very dark crackers! Check on them first at the 6-minute mark - because ovens vary and so will your dough thickness. 

The crackers can be stored in an airtight container once completely cool. 

Apple Cider Doughnut Cake

A couple of months ago I saw a recipe on Facebook for Apple Cider Doughnut Cake. It led to a pin on Pinterest. Earlier this week, I wanted to make the recipe and got all the ingredients for it. 

When I clicked on the image, it was just a picture - no recipe. Of course...no directions. Then I noticed a recipe to the right of the picture. However, as I read it closer, it was a different recipe than what was pictured. The recipe calls for additional ingredients: 1/2 cup of melted butter, 3 or 4 eggs (the picture showed 3 eggs), 1 teaspoon of vanilla, and 1 cup of shredded apples. The measurements for the spices were different too. 

The recipe indicated it was a Betty Crocker recipe. So, I looked up an Apple Cider Doughnut Cake recipe by Betty Crocker on Google. Sure enough, there was a recipe. Like the typed recipe on Pinterest, this one didn't have applesauce either, but it had butter. 

I decided to create my own recipe - a combination of all of the recipes - to see what happened. The recipe I created was:

Ingredients 

Cake:

1 box of yellow cake mix

¾ cup apple cider

½ cup applesauce

4 eggs

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon vanilla

1 cup shredded apples

Topping:

3 tablespoons melted butter

1/4 cup sugar

1 teaspoon ground cinnamon

Directions 

Put the cake mix, apple cider, and applesauce in a bowl, and mix together. Add the eggs. 

Then add the cinnamon, nutmeg, vanilla, and shredded apples. 

Put into a bundt pan that has been sprayed and floured. 

Baked at 350 degrees for 30-40 minutes. Let cool in the pan for 20 minutes. 

Remove from the pan to the cooling rack. Brush cake with 3 tablespoons of melted butter. Cover with a mixture of ¼ cup sugar and 1 teaspoon of ground cinnamon. 

The recipe doesn't really taste like a doughnut. It is more of a cake. It is very light and fluffy. Looking at the picture on Pinterest, it looks like the recipe could use more of the sugar-cinnamon topping. 

Would I make it again? Yes. I'm not sure I would add the nutmeg next time. I'd like to see what the cake tastes like with just the cinnamon. I would use the 1/2 cup of applesauce again in lieu of the 1/2 cup of butter (as is shown in the Pinterest picture) because I think it is healthier to use applesauce versus butter. 

Butterscotch Toffee Squares

For Christmas this past year, one of the gifts in my stocking was Best of Relish. There were a lot of simple recipes that looked delicious. Butterscotch Toffee Squares was one that I wanted to try because I thought it would be one that everyone would enjoy.

This recipe was very easy to make and, indeed, everyone like the bars! They don't make a huge amount - just a little 8"x8" pan. They taste amazing right out of the oven. They reheat nicely in the microwave for that pseudo-right-out-of-the-oven taste. 

Ingredients

1 cup all-purpose flour

1/2 tsp baking powder

1/3 cup butter, melted and cooled slightly

1 cup packed brown sugar

1 egg

1 tsp vanilla extract

1 cup milk chocolate toffee bits (such as Heath)

Directions

Preheat oven to 350 degrees. Coat an 8-inch square pan with cooking spray. Line with foil, letting edges extend over 2 sides. Coat foil with spray. 

Sift flour and baking powder. Beat butter, sugar, egg, and vanilla with a mixer until blended. Turn to low speed, add flour mixture and beat just until combined. Beat in toffee bits. Spread evenly in pan.

Bake 22 minutes or until a tester comes out clean. Cool in pan on a wire rack. Remove from pan with foil.

Makes 16 bars.

Red Velvet Pupcakes

With four dogs, I'm always looking for some new treats to surprise them. Taste of Home had a recipe for Red Velvet Pupcakes in its February/March 2020 issue. I made this - without the frosting - and all the dogs love their pupcakes. I've made this recipe twice now and the dogs are super excited about these treats each time I call them in from being outside by saying, "Who wants a pupcake?" 

The version I make without the frosting and the little crunchy bone decoration are more than sufficient for the dogs. They aren't that appealing to look at without all the toppings, but the dogs don't care. 

Ingredients

Cupcakes

1 beet (about 3/4 cup), diced 

1/4 cup strawberries (about 3 large strawberries)

1/2 cup applesauce

1/4 cup carob powder

1/3 cup nonfat yogurt

2 eggs

2 cups oat flour (I did 1 cup all-purpose flour and then pulverized 1 cup of oatmeal to make oat flour)

Frosting

1 block Neufchatel reduced-fat cream cheese

3 tbsp nonfat yogurt

1 tsp cornstarch or tapioca flour

Mini dog biscuits, optional

Directions

Preheat oven to 350 degrees. Place beet in the bowl of a food processor. Add the strawberries, applesauce, carob powder, and yogurt. Blend until smooth. 

Add eggs and flour; pulse until just incorporated. 

Pipe or spoon the batter into mini-muffin cups, making sure the tops are rounded and smooth to ensure even frosting. 

Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely. 

Place cream cheese in a stand mixer and beat, adding yogurt and cornstarch as cream cheese loosens. Beat until fluffy and smooth. 

Frost each pupcake and top each with a dog biscuit if desired.

Applesauce Spice Bars

 Over the past few months, I have been trying a lot of new recipes. This one, for Applesauce Spice Bars, used ingredients that I had on hand. It has a mild spice flavor, with the ground cinnamon and allspice. For my taste, I would have doubled the cinnamon and allspice, and added some other spices - perhaps ground cloves and ginger. 

I did not make the frosting with the powdered sugar, milk, and vanilla. This would have made it more of a dessert bar rather than a breakfast bar. 

Olivia liked the flavor of this, but didn't care for the raisins. I liked the recipe and would make it again with more spices. 

Ingredients

2 cups flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon allspice

1/4 teaspoon salt

1/2 cup butter, softened

1 cup firmly packed brown sugar

1 egg

1 cup applesauce

1 cup chopped walnuts (I didn't use them)

1 cup raisins

1 1/2 cups powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla

Directions

Preheat oven to 350 degrees. In a small bowl, sift together flour, baking soda, cinnamon, allspice, and salt; set aside. In a large bowl, cream butter with brown sugar until light and fluffy. 

Add egg; beat well. Add flour mixture alternately with applesauce; mix well. Stir in walnuts and raisins. Spread batter into a greased, 9x13 inch baking pan. Bake 20-25 minutes or until golden brown. Cool 5 minutes.

In a small bowl, combine powdered sugar, milk, and vanilla; blend well. Spread over warm surface. Cool completely; cut into bars.

Plantation Bars

Last month I entered several items in the county fair, and one of the categories was for nonbaked bars. I found a recipe for Plantation Bars that I had wanted to make. This simple 4-ingredient recipe was easy to make and one that everyone liked...including the judge. I got first place for this entry!

Ingredients

1 pound (6 or 7 pieces) white almond bark

1 cup peanut butter

1 cup peanuts, without hulls

4 cups Rice Krispie cereal

Directions

Melt almond bark in the top of a double boiler over hot water. Add peanut butter and blend. Add peanuts. Stir in Rice Krispies and pour the mixture into a buttered 9x13 inch pan. Chill. You also may drop by teaspoonfuls on wax paper and chill.

End of Summer Rice Salad with Ground Cherries

One of the items in my CSA box last week was ground cherries. I have never tried ground cherries and thought it would be good to see what they were like. They come in paper husks that need to be removed, leaving a little gold fruit. They have a unique flavor that I'm not sure how to describe. 

Looking online, I came across a recipe for End of Summer Rice Salad with Ground Cherries. It's a flavorful salad and very easy to make. I plan on making it again this week to use more of the ground cherries; and the tomatoes and basil we have here growing in the garden and containers. 

Ingredients

1 1/2 cups cooked rice

2 cups greens of choice (spring mix, arugula, kale) (I used spring mix)

1 cup heirloom tomatoes or cherry tomatoes diced

1/2 cup ground cherries

1/2 small red onions diced small

1/4 cup olive oil

3 tbsp fresh lemon juice

1/4 cup of loose fresh basil minced

1 to 2 tsp ground sumac (I didn't use this)

1/2 tsp sea salt

1/2 tsp black ground pepper

Directions 

Cook the rice as per the package instructions. Once cooked, let cool slightly. Whisk together the dressing ingredients in a small bowl and set aside (olive oil, lemon juice, basil, sumac, salt, and pepper). 

Prepare the vegetables and place on serving plates, along with the rice. Drizzle dressing on top and serve immediately. 

Toffee Chunk Brownie Cookies

 Earlier this month was our county fair. The recipe for Toffee Chunk Brownie Cookies was one that I was going to make in the dark drop cookie category. However, I had quite a few entries in baking and decided not to make the cookies for the fair.

So a couple weeks later, I made the recipe and it is amazing!

The cookies, when they are right out of the oven, taste like brownies but have a little crunch to them with the chocolate-covered toffee bars. They harden up a bit when they are cool. However, heating them in the microwave for 6-8 seconds makes them soft again. 

Everyone liked these cookies. So, this is a recipe that will be saved and made again.

Ingredients

1 cup butter

4 ounces unsweetened chocolate, coarsely chopped (I used 3 ounces unsweetened and 1 ounce of semi-sweet chocolate)

1 1/2 cups sugar

2 eggs

1 tablespoon vanilla

3 cups all-purpose flour

1/8 teaspoon salt

1 1/2 cups coarsely chopped chocolate-covered toffee bars

Directions

Preheat oven to 350 degrees. Melt butter and chocolate in large sauceplan over low heat, stirring until smooth. Remove from heat; cool slightly.

Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Stir in flour and salt just until mixed. Fold in chopped toffee.

Drop heaping tablespoons of dough 1 1/2 inches apart onto ungreased cookie sheets. (I made smaller cookies - about half that size.)

Bake 12 minutes or until just set (for smaller cookies, about 9-10 minutes). Let cookies stand on cookie sheets 5 minutes. Transfer to wire racks to cool completely. Store in an airtight container. 

Makes 36 cookies. 

Tortelloni Caprese Salad

 In the September 2018 Costco Connection, there was a recipe for Tortelloni Caprese Salad. The recipe used six Kirkland items. However, I adapted the recipe using items from the grocery store, homemade things, and produce from the garden or CSA. 

The recipe is easy to make and the results are delicious! I ate this hot and cold, and both ways are excellent. There's a lot of flavor, especially from the fresh basil and the homemade pesto.

I'll be making this again while the cherry tomatoes and basil are prolific in the garden.

Ingredients

24 ounces cheese tortelloni

16 ounces grilled chicken breast strips (I didn't include these)

16 ounces fresh mozzarella, pre-sliced log

2-3 cups cherry tomatoes

1-2 cups basil pesto (I used a homemade recipe)

1/4 to 1/2 cup Parmigiano-Reggiano, grated

fresh basil for garnish

balsamic vinegar, to taste

Directions

Prepare the tortelloni according to package directions, drain and set aside. Cut the chicken strips and mozzarella into bite-size pieces. Halve the cherry tomatoes, if large.

Place tortelloni, chicken, and tomatoes in a large bowl, toss with 1-2 cups of pesto, using enough pesto to thoroughly coat.

Allow pasta dish to cool a bit and toss in mozzarella cubes. Garnish with grated Parmigiano-Reggiano and fresh basil. Drizzle with balsamic vinegar before serving, if desired. 

Can be served warm, cold, or at room temperature. 

Makes 8-10 servings.

Lemon Pound Cake Muffins

Last month for the county fair, one of the recipes I made and entered was for Lemon Pound Cake Muffins. I've had this recipe in my "Want to Try" recipe collection since February 2006. 

The recipe is easy to make and all the ingredients were ones that I had on hand. The only thing that I noticed - as did the judge - was that the lemon flavor isn't that strong. Although there is lemon extract in the batter, the addition of lemon peel and/or freshly-squeezed lemon juice would enhance the muffins. 

When competing in the county fair, entrants cannot put any type of glaze or frosting on muffins. So, the glaze for this recipe - which does have lemon juice in it - perhaps would have added that lemon flavor that was missing.

I received fourth place in this category with which I'm fine. There are only six ribbons to give out in each category, so I'm happy I received one of them. 

Ingredients

1/2 cup butter, softened

1 cup sugar

2 eggs 

1 teaspoon vanilla extract

1/2 teaspoon lemon extract (I used 1 teaspoon)

1 3/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup sour cream

Glaze:

2 cups confectioners' sugar

3 tablespoons lemon juice

Directions

In a large mixing bowl, cream the butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt, and baking soda; add to creamed mixture alternately with sour cream.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. 

Combine the glaze ingredients; drizzle over muffins. Serve warm.

Yield: 1 dozen.

Lavender Scones

One of the recipes I tried this year for the County Fair was Lavender Scones. I've had this recipe for a while and have been waiting until the lavender in the garden was growing well enough to be clipped. 

I used three different types of lavender for this recipe and it ended up being a nice, subtle blend. The recipe is easy to make. The only change I would make is to use a larger biscuit cutter. I used a small one for the County Fair and the scones puffed up and then tilted to one side. That's definitely not good with judging. 

So, I got fifth place in the County Fair. There are only six places awarded. If you're not in the top six, then you don't get a ribbon. The other suggestion from the judge was to bake them a bit longer so the top was more brown. I wouldn't do that. I think the top is brown enough. Anything more would have resulted in a harder crust which I wouldn't have enjoyed. 

I'll be making these scones again during the summer and early fall when the lavender is still outdoors, and in the winter using either dried lavender or lavender from the plants I bring indoors. (I'm going to see if I can overwinter some lavender indoors.)

Ingredients

2 cups all-purpose flour

1 large egg

1/4 cup granulated sugar

1 1/2 tsp vanilla extract

2 tsp baking powder

2 tsp lavender

1/3 tsp salt

1 egg mixed with 1 tsp water for glaze

1/3 cup unsalted butter, chilled

1/3 cup heavy whipping cream

2 tbsp raw sugar (turbinado sugar)

Directions

Preheat oven to 425 degrees. Lightly butter a baking sheet.

In a large bowl, stir together the flour, sugar, baking powder, lavender, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. 

In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and stir until combined.

With lightly-floured hands, pat the dough into a 1/2" thickness on a lightly-floured cutting board. Using a floured heart-shaped cookie cutter, cut out hearts from dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used. 

Lightly brush the tops of the scones with the egg mixture and raw/turbinado sugar, if desired. Bake for 13-15 minutes or until lightly browned. 

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container.

Makes about 14 scones.

 

7 Days of Food

On Swap-Bot, there's a swap in which participants photograph one thing they are eating every day for one week. Below are seven days - from August 9th-15th - that included two salads, two dinners, an appetizer/meal, and two desserts. Below are the photos and descriptions of the seven things I ate along with links to the recipes.

Sunday, August 9th - Garden Fresh Corn Salad

I've been enjoying the Garden Fresh Corn Salad that I made to use up some ears of corn. This recipe took five ears of corn...a good amount of what we had. However, there's still more corn left. It's time to start looking for more recipes for fresh corn. 

Monday, August 10th - Powdered Sugar Cookie

I had a Powdered Sugar Cookie that I made for the Washington County Fair. Sometimes in the afternoon I need a little pick-me-up, especially if my days start early like it did today. 

Tuesday, August 11th - Slow Cooker Spaghetti and Meatballs

I've had this recipe for Slow Cooker Spaghetti and Meatballs since December 2014 in my "Want to Try" file and finally made it on August 10th. It's an easy recipe to make since it is basically just chopping, pouring, mixing, and frying. Nothing too complicated. The recipe makes 12 servings, so I froze half of it for a meal at another time when I'm rushed and I need to make a meal for my family. 

Wednesday, August 12 - Supreme Pizza Eggrolls

This is another recipe that I've had for a while that I've wanted to try. I had a lot of onions and peppers from the CSA that I wanted to use, and this recipe called for 1 cup each of green peppers and onions. So, it was a great way to use them. 

The innards of the eggroll do not have sauce - it's just meat with vegetables. I added two pepperoni slices in each eggroll which gave it more of a pizza taste. 

Everyone liked these and they were very easy to make. I'll make Supreme Pizza Eggrolls again. 

Thursday, August 13 - Quinoa with Vegetables and Raisins

This recipe for Quinoa with Vegetable and Raisins is one that I tasted at an open house at Hazelden many years ago. It calls for couscous and cilantro, which I didn't have. However, I replaced the couscous with quinoa which tasted great. What sets this recipe apart from other ones I've had is that it uses a head of fennel. I like the taste in this recipe.

Friday, August 14 - Chicken Enchiladas with Red Enchilada Sauce

This is a recipe that my sister gave me. She found it online and experimented with it a little to come up with a version that she liked. I made her version of Chicken Enchiladas with Red Enchilada Sauce and it turned out great. I added some fresh vegetables and herbs from the garden and CSA to give it some color extra flavor. 

Saturday - August 15 - Mackinac Fudge Over Ice Cream

My daughter wanted to make Mackinac Fudge for a friend who loves fudge. I had found this recipe on the Taste of Home website and thought it would be a good one to try since Taste of Home's recipes are typically very good and easy to make. 

This one, however, did not turn out. My daughter followed the recipe exactly as it was posted and it never set. Although the flavor is delicious and it is quite decadent, it isn't fudge...which is what we wanted. So, instead of the recipe going to waste, we are using it as a topping over ice cream. 

So, that's seven days of food - six new recipes...plus one modified recipe. It was a lot of fun to try so many new recipes in one week! 

Chicken Enchiladas with Red Enchilada Sauce

My sister gave me a recipe for Chicken Enchiladas with Red Enchilada Sauce. She found it online and experimented with it a little to come up with a version that she liked. I made her version of the recipe and it turned out great. I added some fresh vegetables and herbs from the garden and CSA to give it some color extra flavor. 

There was plenty of enchiladas for multiple meals - dinner plus several lunches. It reheats well which makes it a great recipe to make during busy weeks. 

Ingredients

Chicken Enchiladas 

2 tablespoons vegetable oil

1 1/2 pounds skinless boneless chicken breast

salt and pepper

2 teaspoons cumin powder (my sister didn't use this, but I will try it next time)

2 teaspoons garlic powder (my sister didn't use this, but I will try it next time)

1 red onion, chopped

2 cloves garlic, minced

1 cup frozen corn, thawed (or 1 can corn)

5 canned whole green chilies, seeded and coarsely chopped (mild or red pepper)

4 canned chipotle chilies, seeded and minced (I couldn't find these, so I didn't use them)

1 can black beans, rinsed

8 tortillas

Red Enchilada Sauce

1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro, chopped scallions, sour cream, chopped tomatoes

Red Enchilada Sauce

4 tablespoons olive oil

4 tablespoons all-purpose flour

1/2 cup chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

4 cups chicken or vegetable stock

fine sea salt, to taste

Directions

Chicken Enchiladas

Cook chicken with 1 tablespoon oil and season with salt and pepper. Bake at 450 degrees for 15-18 minutes or until the chicken is 165 degrees.

Saute onion and garlic in 1 tablespoon oil until tender. Add corn and chilies. Stir well to combine. Add black beans and saute for 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. 

Coat the bottom of a 9"x13" pan with a ladle of enchilada sauce. Heat the tortillas high for 30 seconds to soften them. Spoon 1/2 cup of the chicken mixture and a spoonful of sauce in each tortilla. Fold over filling, place the enchiladas in the pan with seam side down. Top with the remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated (350 degree) oven until cheese melts. Garnish with cilantro, scallions, sour cream, and chopped tomatoes before serving. 

Red Enchilada Sauce

Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin, and oregano, and cook for 1 more minute, whisking constantly.

Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce the heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for 10-15 minutes, uncovered, until the sauce has slightly thickened.

Give the sauce a taste and season with salt, if needed.

Quinoa with Fennel, Vegetables, and Raisins

This recipe is one that I tasted at an open house at Hazelden many years ago. It calls for couscous and cilantro, which I didn't have this time. However, I replaced the couscous with quinoa which tasted great. What sets this recipe apart from other ones I've had is that it uses a head of fennel. I like the taste in this recipe.

Ingredients

1 box couscous, plain (I used about a cup of quinoa instead and followed the package directions for it)

1/2 cup extra virgin olive oil, divided

1 pint red pear or cherry tomatoes, cut in half

1 head fennel, bulb only, small diced

1 cucumber, peeled, seeded, and small diced

1/2 red onion, peeled, small dieced

1 cup raisins 

2 bunches Italian flat-leaf parsley, picked and chopped (I used one bunch of regular parsley)

1/2 bunch cilantro, picked and chopped

juice of 4 lemons

salt and pepper

Directions

Place one box of couscous in a large bowl. Bring 2 cups of water to a boil. Drizzle 2 tablespoons of olive oil over couscous along with salt and pepper. Pour boiling water over couscous and cover. Mix with a fork; cover with plastic, wrap and set aside for 5 minutes. 

Remove plastic, fluff couscous with a fork to avoid lumps and let cool. Once cool; add the remainder of the ingredients and toss well. 

Make sure all the ingredients are ready before making the couscous. For variety, sprinkle crumbled feta cheese on top just before serving. 

Supreme Pizza Eggrolls

 One of the stocking stuffers that I got this past Christmas was the magazine Best of Relish. The magazine was packed with recipes and photos. One of the ones that caught my eye was for Supreme Pizza Eggrolls. 

What I liked about this recipe is that the eggrolls are baked and not deep-fried, so they are somewhat healthier. They are super easy to make and everyone loved them. I'll be making them again. 

Ingredients

2 tbsp olive oil

3 cloves minced garlic

1 pound sweet Italian sausage (I used sausage without casing. If sausage with casings are used, remove casings)

2 cups green peppers, finely chopped

1 cup yellow onion, finely chopped

1/2 cup basil, finely chopped (I used three different types of basil)

1/4 tsp salt

1/4 tsp pepper

1 pound package of egg roll wraps

1 package of sliced pepperoni

small dish of water

cooking spray

tomato or pizza sauce

Directions 

Preheat oven to 400 degrees. In a large skillet, heat olive oil and garlic over medium-high until fragrant, about one minute. Add sausage. Break up sausage and cook until it browns, about 5 minutes. Add peppers, onions, and basil. Cook about 6 minutes. Add salt and pepper. Remove from heat and let cool. Drain. 

Fill egg roll wraps with 2 slices of pepperoni and 2 tablespoons of the sausage mixture. Fold the bottom corner over the filling. Fold in sides. Brush top corner with water and wrap tightly, pressing to seal. Place rolls on a baking sheet coated with cooking spray. 

Bake for about 10 minutes, until golden brown. 

Serve with warmed tomato or pizza sauce for dipping. 

Makes about 20 (though I only got 12 eggrolls).

Slow Cooker Spaghetti and Meatballs

I've had this recipe for  Slow Cooker Spaghetti and Meatballs from Taste of Home since December 2014 in my "Want to Try" file and finally made it. It's an easy recipe to make since it is basically just chopping, pouring, mixing, and frying. Nothing too complicated. 

We all liked this recipe, though Olivia found it a bit spicy. It may have been the red pepper flakes and freshly-ground blend of peppercorns. I would make it again versus purchasing canned spaghetti sauce and perhaps add a can of mushrooms to the recipe.  

The recipe makes 12 servings, so I froze two large containers of it for meals at other times when I'm rushed and I need to make a meal for my family. 

This is the recipe: 

Ingredients

Meatballs

1 cup seasoned bread crumbs (I used Panko)

2 tbsp grated Parmesan cheese

1 tsp pepper

1/2 tsp salt

2 eggs, lightly beaten

2 pounds ground beef (I used ground turkey)

Sauce

1 large onion, finely chopped

1 medium green pepper, finely chopped

3 cans (15 oz each) tomato sauce

2 cans (14 1/2 oz each) diced tomatoes, undrained

1 can (6 oz) tomato paste

6 garlic cloves, minced

2 bay leaves

1 tsp each: dried basil, oregano, and parsley flakes

1 tsp salt

1/2 tsp pepper

1/2 tsp crushed red pepper flakes

Hot cooked spaghetti 

Directions

In a large bowl, mix the bread crumbs, cheese, pepper, and salt. Stir in eggs. Add ground beef. Mix lightly but thoroughly. Shape into 1 1/2 inch balls. In a large skillet, brown meatballs in batches over medium heat. Drain.

Place the first five sauce ingredients in a six-quart slow cooker. Stir in the garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours or until meatballs are cooked through.

Remove bay leaves. Serve sauce with spaghetti.

Salad Pasta with Greek Vinaigrette

I've been looking for recipes that I can try that use a lot of produce from the CSA. Came across a Salad Pasta with Greek Vinaigrette from WW. The recipe calls for lentil pasta which I had never tried. The texture isn't as soft as wheat or traditional pasta, yet it's a healthier alternative that provides some extra protein and fiber. 

I doubled the vinaigrette since WW tends to be a little skimpy when it comes to dressings. It ended up being more than I needed, so I ended up doing a double batch of the salad. It all worked out. 

The photo of the salad isn't the most appealing-looking since I forgot to take a photo of the first batch. Nonetheless, it tastes very good.

Ingredients

4 ounces yellow lentil penne

1 1/2 tbsp extra virgin olive oil

1 1/2 tbsp red-wine vinegar

1 tsp dijon mustard

1/2 dried oregano

1/2 tsp kosher salt

1/4 tsp black pepper

1 medium garlic clove, grated

5 ounces lettuce

1 cup grape tomatoes, halved

1/2 cup red onions, sliced

1/2 cup crumbled feta cheese

Directions

Cook pasta according to package directions. Drain and rinse with cold water. 

In a large bowl, whisk oil, vinegar, mustard, oregano, salt, pepper, and garlic. Add cooked pasta, salad greens, tomatoes, and onion. Toss gently to combine. Sprinkle with cheese.

Makes about 2 cups or 4 servings.