Merlie's Apple Salad

Nana shared this recipe with me about a year ago and we make it quite often, especially in the summer. The first time I tried this salad it sort of threw me for a loop because it looks like the usual fruit salad with whipped topping. The dressing is actually sour cream. Also, I'm not hugely crazy about a lot coconut but the salad doesn't taste right w/o it so don't attempt making it unless you have sweetened coconut on hand. And lately, when I throw this salad together I've been winging it on the quantities, so looking at the actual recipe I probably 1/2 everything for my little family.

INGREDIENTS AND DIRECTIONS
Cut and core apples in 1/2 inch pieces: 6 cups of apples

Drain:
2-3 cans mandarin oranges, drained

Add:
2 cups mini marshmallows, 2 cups coconut, and 3/4 chopped pecans

Add:
2 cups sour cream

Rouladen

This is a German dish that my husbands family makes. We have a tradition of celebrating our German heritage at Christmas, making recipes that have been passed down from his mothers family.

INGREDIENTS
12 pieces top round beef, pounded thin (1/4 inch thick)
Salt
Pepper
Mustard

6 slices of precooked bacon
1/2-3/4 c. onions, sliced
12 thin sliced pickles
Nonstick cooking spray
¼ cup butter
5 T. flour
2 cans beef broth

DIRECTIONS
Season beef with salt and pepper. Spread each piece with approximately 1 tsp. mustard. Top with a couple slices of onion, 1 sliced pickle, and 1/2 a slice of bacon. Starting at one short side of each beef piece, fold long edges over, then roll beef tightly. Secure with a toothpick.

Spray large nonstick skillet with cooking spray. Brown beef rolls in batches over medium-high heat. Remove from skillet.

In same skillet, melt butter. Add flour. Cook and stir 1 minute. Add beef broth, stirring constantly. Cook and stir until mixture thickens.

Place beef rolls into a crock pot and poor broth mixture over top into slow cooker. 

Cover and cook on LOW 4-6 hours. Makes 6 to 8 servings.

Note: a 2nd gravy option that we use is...

GRAVY:

1/2 c. pickle juice

1/4-1/2 c. mustard

2 packets of brown gravy mix

2-3 c. water

pepper to taste

Rot Kohl (Red Cabbage)

Here is another German recipe that my in laws make that is a delicious side dish to the Rouladen recipe. I hope you like it as much as we do.

INGREDIENTS

5 slices of bacon, chopped
1 large onion, chopped

1/4 c. butter

1 large head of red cabbage, shredded
4-5 apples, chopped (can use 24-32 oz. apple juice instead)

2 bay leaves

1/4 c. vinegar

3 T. -1/4 c. sugar

salt and pepper, to taste

DIRECTIONS
Fry bacon, onion and butter in a large pot until bacon is a bit crispy. Add red cabbage, apples, and bay leaves. Add 3 T. sugar and stir until combined. Cook on medium low heat for 5-7 hours. Stir occasionally. Add remaining sugar if needed and salt/pepper to taste.

Cucumber Salad

My sister in law Jenny makes this salad often for us and we love it. It's fresh and the dressing is very versatile. For example, last night I made this salad and used cider vinegar but I've used regular vinegar and balsamic as well. Same goes for the oil; just use what you have on hand.

INGREDIENTS
Combine:
1/4 cup onion finely chopped
2-3 thinly sliced cucumbers
1/4 bunch parsley chopped

Dressing:
2 T. EVOO
2 T. vinegar
2 T. soy sauce
Salt and Pepper to taste

Citric Acid Punch

The first time I had this drink was at a friend's wedding reception a few years back. I couldn't figure out if the reason I loved it so much was because it was 95 degrees outside or if it was because of the refreshing fruity flavor in the water. Whatever the case, my sister had to finally pull me away from the refreshment table. What I later found out was that they had added citric acid to the mix and that's what really made the water taste...good!

INGREDIENTS
Combine:
5 quarts water
Almost 3 c. sugar
2 tsp. Citric Acid
2 tsp. lemon extract
Ice-lots

Depending on the occasion you can add food coloring, floating flowers, or citrus slices.

Orange Brownies

My friend shared this recipe which she had once seen on an episode of Paula Deen,(Food Network). They are a little deceiving because I tend to associate brownies with chocolate and this recipe doesn't call for anything chocolate whatsoever. So once you get your brain turned around, these brownies are so so good! I love the fresh orange flavors and of course the 2 sticks of butter probably help :)

INGREDIENTS
1 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 cup (2 sticks) butter, softened
4 eggs
2 teaspoons pure orange extract
1 teaspoon grated orange zest
Glaze:
1 cup confectioners' sugar
2 tablespoons orange juice
1 teaspoon grated orange zest

DIRECTIONS
Preheat oven to 350 degrees F.

Grease a 13 by 9 by 2-inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.

Glaze:
Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.

Linda’s Lasagna

I was never really a fan of red sauces until I married my husband. His all time favorite meal is spaghetti so I decided I better change my ways fast. Now I love lasagna, especially this recipe. I found it on Allrecipes and I really like it because it's fairly simple to make and doesn't include a lot of crazy ingredients that my picky eaters won't touch. Thank you Linda!

INGREDIENTS
1 pound lean ground beef
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon white sugar

12 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
9 lasagna noodles
1 pound shredded mozzarella cheese

DIRECTIONS
In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.

While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Preheat oven to 350 degrees F (175 degrees C).

Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.

Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

Artichoke Bruschetta

A Taste of Home magazine last summer 2008 was featuring different types of bruschetta's. We have made this recipe several times and it's always a hit! I prefer extra tomato so depending on the size of your tomatoes you may consider adding a second to the recipe.

INGREDIENTS
1 jar (6 ½ ounces) marinated artichoke hearts, drained and chopped
½ cup grated romano cheese
1 medium tomato, seeded and chopped
1/3 cup finely chopped red onion
1/3 cup fresh baby spinach, finely chopped
5 T. mayonnaise
1 garlic clove, minced
1 loaf French bread baguette

DIRECTIONS
In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture.

Place on ungreased baking sheets. Broil 3-4 minutes or until edges are lightly browned.

Ground Turkey Tacos

The Biggest Loser has inspired me through their crafty advertising tactics to try substituting lean ground turkey into our meals at home. Honestly just the coloring of ground turkey was enough to keep me away for so long but spice it up with some taco seasoning and it really tastes quite good. We've eaten these tacos several times and from now on this is how I will serve them.

INGREDIENTS
1 lb. lean ground turkey
1 packet taco seasoning
1/4 c. water

ADDITIONAL INGREDIENTS AND TOPPINGS
whole wheat flour tortillas
fat free sour cream
avocado
shredded cheese
fresh Salsa
lettuce

DIRECTIONS
Brown ground turkey in a fry pan until cooked through. Add 1/4 c. water and taco seasoning. Warm tortillas in the microwave (15-30 seconds depending on how many). Fill tortillas with ground turkey and your favorite taco toppings.

Best Big, Fat, Chewy Chocolate Chip Cookie

Yesterday Brandon asked if we could make some chocolate chip cookies. I should have known that all he really wanted was the dough. I found this recipe on Allrecipes and it definitely lives up to its name. It is so soft and chewy and doesn't go flat like other recipes. I bet you can't stop with just one!

INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips (I always use milk chocolate)

DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.

Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop by rounded teaspoonfuls onto cookie sheets.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Mint Chocolate Chip Ice Cream

Ingredients
2 c. 2% milk
2 c. heavy cream
1 c. sugar
½ tsp. salt
1 tsp. vanilla extract
1 tsp. peppermint extract
3-5 drops green food coloring (optional)
1 c. miniature chocolate chips (chopped in food processor)

Directions
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened; about 30 minutes later, spoon into a container, and freeze for 2 hours.

Strawberry Shortcut Cake

I found this recipe on the foodnetwork and have been wanting to try it for awhile. Last night we had a bbq and I finally had a reason to make it. It turned out great! Even the little kids loved it. One little girl said she loved it so much she wished she could just eat it forever :) I doubled the whipped topping because I didn't think the original recipe covered a 9x13 well enough.

1 (18.25-ounce) box strawberry cake mix
3 cups fresh strawberries, sliced
1/4 cup sugar
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O)
Fresh strawberries, for garnish

Preheat oven to 350 degrees F.
Follow cake directions as written on cake mix box.

Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.

Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.

Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.

Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.

Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.

Chicken and Bacon Shish Kabobs

We made these for Brandon's birthday dinner. We actually doubled the recipe and also included stew meat chunks and bell peppers, but my favorite ended up being the chicken. We didn't have one skewer left so I hope you enjoy it as much as we did!

INGREDIENTS
1/2 cup soy sauce
1/2 cup cider vinegar
4 tablespoons honey
4 tablespoons canola oil
4 green onions, minced
10 whole mushrooms, washed and stems removed
1 purple onion cut into chunks
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 fresh pineapple cut into chunks
Skewers (soaked in water for at least 2 hrs)

DIRECTIONS
In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place vegetables and chicken in separate zip lock bags and pour half of the sauce into each bag. Zip bag shut and shake to coat. Marinate in the refrigerator at least 1 hour.

Preheat grill for medium high heat.

Cover 4 pieces of bacon at a time with paper towels and cook in microwave for 2 minutes. Cut each slice of bacon in half. (This helps precook the bacon part way so that it will be a little crispier once it’s cooked on the grill).

Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with vegetables and pineapple chunks.

Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes until bacon is crisp and chicken juices run clear.