Cranberry Fluff Salad

INGREDIENTS

12 oz. package fresh cranberries, rinsed

1 c. white sugar

1 8oz can crushed pineapple, drained

2 c. mini white marshmallows

4 oz. cream cheese, room temperature

2 c. heavy whipping cream

DIRECTIONS

In a food processor, pulse cranberries until finely chopped. Add sugar and pineapple and pulse just until combined. Pour into a container with a lid and place in refrigerator for an hour or more. This will give the cranberries time to sweeten up with the sugar. 

In a separate bowl use an electric mixer to beat cream cheese until smooth. Add whipping cream and beat until stiff peaks form. 

Pull bowl of cranberries out of the refrigerator and add marshmallows. Fold cream into the salad. Cover and refrigerate until ready to eat. 

Feta and Honey Party Dip

INGREDIENTS

8 oz. Feta cheese

8 oz. cream cheese, room temperature

2 T. olive oil

1 tsp. garlic, minced

1 tsp dried basil

1/2 c. honey

1 T. pistachios, chopped

2 tsp. chives, chopped

1/2 tsp. cracked black pepper

1 tsp. crushed red pepper flakes

Naan bread slices or Stacy's pita chips

DIRECTIONS

Combine Feta cheese, cream cheese, olive oil, garlic and basil in a food processor until creamy and smooth. Scoop mixture into a shallow bowl and create a well in the center of the cheese. Pour honey into the middle of the well. Garnish with pistachios, chives, black pepper and crushed red pepper flakes. Serve immediately with Naan bread or pita chips. 

Buttermilk Waffles

 

INGREDIENTS
1 3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 egg yoks
2 c. buttermilk
1/2 c. oil
2 egg whites

DIRECTIONS
In a medium bowl combine flour, baking powder, baking soda, and salt. Stir and set aside. In a separate bowl combine egg yolks, milk and oil. Add wet ingredients to the dry ingredients and stir slightly until combined. In a small bowl beat egg whites until stiff peaks form. Gently fold egg whites into the rest of the batter. Do not over mix. Lightly brush melted butter onto waffle skillet. Pour 1+ c. batter onto griddle and close lid. Bake according to manufacturer's directions. When done, lift waffle with a fork and transfer waffle to a plate. Serve warm with powdered sugar and syrup.

Tortilla Soup Recipe

 *Similar to Rumbi Island Grill Bahama Mama's Tortilla Soup

INGREDIENTS

3 boneless, skinless Chicken Breasts (seasoned, grilled and cut into small pieces)
8 c. Chicken Broth
1 c. thinly sliced Carrots
1/4 tsp. ground Allspice
1/2 tsp. Thyme
1/8 tsp. Cinnamon
1 T. fresh Ginger, chopped
1 T. minced Garlic 
1 c. chopped Tomato
1 c. Coconut Milk
3 T. Cilantro, chopped
Salt and Pepper, to taste
1 c. Mozzarella Cheese, shredded
Tortilla strips
1 Jalapeño, thinly sliced into rings
Limes, cut into wedges

DIRECTIONS

In a large pot add chicken broth, carrots, allspice, thyme, cinnamon, ginger and garlic. Bring to a boil and then reduce heat to a simmer. Cook for 10 minutes until carrots are tender. Add chicken, tomato, coconut milk and cilantro. Cook on low until heated through. Add salt and pepper to taste. Top individual bowls of soup with mozzarella cheese, tortilla strips, jalapeño pepper and a lime wedge. 

Asian Cucumber Salad

 INGREDIENTS
1 large cucumber, peeled and sliced
1 T. toasted sesame oil
2 tsp. sriracha
2 tsp. maple syrup
2 tsp. soy sauce
1 tsp. rice vinegar
1-2 garlic cloves, minced

1/2 tsp. salt
1/2 tsp. red pepper flakes
1 T. sesame seeds

DIRECTIONS

Slice prepared cucumbers and set aside. In a bowl combine remaining ingredients. Pour the dressing over the cucumbers and stir. Refrigerate until ready to serve.

Hawaiian Guava Cake

INGREDIENTS

1 strawberry cake mix (we used Betty Crocker but any brand should work. Just substitute the water for guava juice).

1 c. guava juice

3 eggs

1/2 -1/3 c. vegetable oil (check the cake box for specifics on oil.)

Cream Cheese layer:

1 (8 oz.) pkg. cream cheese, softened

1/3 c. granulated sugar

1 tsp. vanilla

1 (8 oz.) container Cool Whip, thawed

Guava topping: (this works great for 9x13 pan. For a 15x10 in. pan I will double this topping next time.)

2 c. guava juice

1/2 c. granulated sugar

1/4 c. corn starch

3 T. water

DIRECTIONS

Prepare cake batter according to instructions on the box. Replace the water for guava juice. Pour batter into a greased 9x13 baking sheet. I also like a 15x10 inch cookie sheet for a thinner cake. Bake cake according to instructions on the package. Let the cake cool completely.

While cake is baking you can prepare the cream cheese layer and guava topping. 

For the cream cheese layer: In a medium bowl add cream cheese and beat with a mixer until fluffy. Add sugar and vanilla. Combine well. Fold in cool whip and place in refrigerator until ready to use.

For the guava topping: In a medium saucepan bring the 2 c. of guava juice and 1/2 c. granulated sugar to a boil.  Remove from heat. In a small bowl combine cornstarch and water. Add cornstarch mixture to prepared guava juice and whisk until well combined. Return to heat and stir constantly until the mixture returns to a boil. Boil for 1 minute until mixture begins to thicken. Remove from heat and let cool. 

Once cake is cooled, spread the cream cheese mixture evenly over the cake. Pour the guava topping on top and spread evenly. Refrigerate until ready to serve. 

Pickled Strawberries

INGREDIENTS

1 1/2 c. sliced strawberries (to fill a pint jar)
1/3 c. white balsamic vinegar
1 T. sugar 
Sea Salt, pinch
1 T. peppercorns
water, to fill the rest of the jar
Baguette, sliced (lightly brush with olive oil and toasted)
Goat cheese
Thyme sprigs
Honey, for drizzling
 

DIRECTIONS

Place sliced strawberries into a pint canning jar. Add the vinegar, sugar, salt and peppercorns. Add water until liquid is barely covering strawberries. Secure lid and lightly shake to combine ingredients. Store in refrigerator and use within a day. Strawberries tend to go mushy after too long. 

To serve: Toast baguettes. Top with goat cheese, strawberries, a sprinkle of thyme and drizzled honey. 

Pickled Veggies

 

INGREDIENTS

2 garlic cloves, sliced

8 radishes, sliced

1/4 head cauliflower, sliced

1 medium carrot, peeled and cut into coins or matchsticks

1 celery stalk, sliced

1/2 medium red onion, sliced

1-2 jalapeños, ends trimmed and sliced depending on if you want heat

2 tsp. whole peppercorns

Brine: 

1 c. white distilled vinegar

1/4 c. apple cider vinegar

1 1/4 c. water

2 tsp. sea salt

1 T. granulated sugar

DIRECTIONS

Add prepared veggies to a large canning jar.

In a small saucepan combine the vinegars, water, salt and sugar. Stir and cook over medium-high heat to a boil and until sugar/salt have dissolved. Slowly pour the brine into the canning jar with the veggies. Secure the lid to the jar and let cool until room temperature. Transfer to the refrigerator. Veggies can be eaten at any time and will keep for 3-4 weeks. *These have not been prepared for appropriate long term storage.  Delicious as a snack or try serving on a charcuterie board with meats/cheeses. Also, yummy on hot dogs. 

Art City Special Salad

INGREDIENTS

1 large head of Romaine chopped or any other mixed greens
1/2 bag of Spinach
2 Herb Marinated Grilled Chicken Breasts, chopped
1/2 red onion, sliced
1 c. grated Mozzarella Cheese
1 c. Almonds (+ 1/4 c. sugar for coating)
6-8 strips of Bacon, cooked and crumbled
Poppy Seed Dressing
Naan Bread, optional on the side

 

DIRECTIONS

Add all of the above ingredients to a large bowl. Lightly toss with Poppy Seed dressing or serve dressing on the side. 

For the nuts: In a skillet, combine the nuts and sugar. Turn heat to medium, stirring constantly with a spatula until the sugar melts and coats the nuts. Immediately scrape the nuts onto a parchment lined cookie sheet, spread and let cool. 

Almond Cake

 

INGREDIENTS

1 c. butter

1 c. water
2 c. all-purpose flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 tsp. almond extract
1 tsp. baking soda
1 tsp. salt

Frosting:

1/2 c. butter
1/4 c. milk
4 1/2 c. confectioners' sugar
1/2 tsp. almond extract
1 c. sliced almonds

DIRECTIONS

Add butter and water to a large saucepan and bring to a boil. Remove from heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda and salt until smooth.

Pour batter into a greased 15-in. x 10-in. baking sheet. Bake at 375 degrees F for 20 minutes or until a toothpick inserted near the center of the cake comes out clean and the cake is golden brown. Remove from oven and cool. 

Frosting: In a large saucepan, combine butter and milk and bring to a boil. Remove from heat; stir in sugar and almond extract. Spread over cake and sprinkle with sliced almonds. 

Christmas Coal Candy

 INGREDIENTS

4 T. butter
5 c. marshmallows
2 regular size packages of Oreos

DIRECTIONS

Place Oreos in a food processor and pulse until crushed into powder. Set aside. Turn stove onto medium heat and melt butter in a large saucepan. Add marshmallows to butter and stir until melted. Add crushed Oreos to the butter and marshmallows. Once combined, pour into a greased 8x8 baking dish. Cut into squares once the Coal Candy has cooled and set. 

Disneyland Churro Toffee

INGREDIENTS

½ c. sliced almonds

1 c. butter

1 c. granulated sugar

⅓ c. packed brown sugar

2 T. water

½ tsp. Baking soda

Coating:

16 oz. white chocolate candy coating

½ c. granulated sugar

1 T. cinnamon

DIRECTIONS

Preheat the oven to 350 degrees. Spread sliced almonds out on a baking sheet and bake for 6 minutes. Be careful not to let them burn. Cool and chop.

Line a separate baking sheet with parchment paper and spray with cooking spray. Sprinkle chopped almonds evenly onto parchment paper.

Melt butter in a saucepan over medium-high heat. Once melted, add water, granulated sugar and brown sugar. Bring to a boil and stir constantly until your candy thermometer reaches the hard crack stage of 300 degrees F.

Remove from heat and stir in baking soda. Immediately pour toffee over the sliced almonds onto the baking sheet. Using a greased spatula, spread toffee evenly. It will harden quickly so work fast!

If you would like to cut your toffee into squares, use a greased knife and score before toffee completely hardens. Otherwise you can wait for the toffee to harden and then break into random pieces. 

Melt white chocolate in a bowl. In a separate bowl combine ½ c. granulated sugar and cinnamon. Coat each toffee piece in white chocolate and then sprinkle all sides with cinnamon/sugar mixture. Set pieces on a cooling rack until completely cooled.

Flour Tortillas

INGREDIENTS 

4 1/2 c. Flour
3 tsp. Salt
1 1/2 T. Baking Powder
3/4 c. Unsalted Butter
1 1/2 c. Water
Extra flour for rolling tortillas

DIRECTIONS

Combine flour, salt and baking powder in a medium sized bowl. In a separate bowl warm butter and water in microwave until melted. Add butter/water to flour mixture and stir. Knead dough with your hands for several minutes until dough is well combined. Cover with plastic wrap and let rest for 15 minutes. Separate dough into approximately 17 equal sized dough pieces and shape into balls. Place dough balls back in bowl and cover for another 15 minutes. Roll dough balls separately out on a lightly floured surface until approximately 10-12 inches round. Cook each side in a skillet on medium heat until lightly browned.