FOOLPROOF Family Recipes Day 2

That's right, I'm back with yet another tasty, simple recipe from the new Gooseberry Patch cookbook, FOOLPROOF Family Recipes. If you didn't stop by on Wednesday to see the first recipe I featured, Garden Macaroni Salad, click here because you don't want to miss that instant summer classic!

For today's pick, I chose something I knew would be a light summer salad supper the entire family would love. The two things that stood out right away when I saw this recipe were 1. the addition of cashews--something we eat by the pound in this house and 2. the homemade dressing! I think anytime you have the chance to make a salad dressing from scratch, it tastes so much better!! 

If you like salads with a crunch, this will not disappoint. There is nothing but crunch in this one! And if you haven't had many salads that combine veggies and fruit (which I absolutely adore) this is a great one to start with! The sweetness of the apple and pear and the tartness of the cranberries marry so well together. Plus, you've got the creaminess from the cheese and this amazing dressing. I really can't say enough about how delicious all of these flavors come together. 

This salad would be perfect for a brunch, lunch, light supper, potluck, backyard barbecue...really any time, any where! And if you want a chance to win a copy of FOOLPROOF Family Recipes for yourself, you're in luck because I'm giving one away. Just click here for details!

Orchard Salad

Submitted by Carrie O'Shea Marina Del Rey, CA Found on page 66

1 head Romaine lettuce, torn

1 Gala apple, cored and thinly sliced

1 Bartlett pear, cored and thinly sliced

3/4 c. shredded Swiss cheese

3/4 c. cashews, coarsely chopped

1/2 c. sweetened dried cranberries

Poppy Seed Dressing

2/3 c. oil (I used vegetable)

1/2 c. sugar

1/3 c. lemon juice

1 1/2 TBS poppy seed

2 tsp. dried minced onion

1 tsp. Dijon mustard

1/2 tsp. salt

Toss together all salad ingredients in a large bowl. In a blender, combine all dressing ingredients. Cover and process until smooth. Serve drizzled over salad. Dressing may keep in fridge for up to 1 week. Serve at room temperature. 

 

Shared on The Country Cook June 27, 2014

Breakfast Treat

Weekends are for many things; and in this house one of them is something special for breakfast. Adam and I don't eat breakfast most days, and while I make sure Alex does every single morning, it's usually something light, easy and quick. But when I have more time on the weekends I like to treat my boys to something yummy and new.

Lately, all three of us have totally gotten addicted to scones. They are perfect for breakfast or brunch, but I've also been known to whip up a batch for dessert too! 

Ya'll know my obsession with all things lemon, so when I found this recipe uniting an old obsession with a new one, I knew they would be the perfect version to try next. They are fresh and bright, perfect to wake you up in the morning. Each bite is like a little burst of sunshine on your tongue. Plus the glaze...oh the glaze. It's literally the icing on the "cake" so to speak. The scones are delicious enough on their own, but the glaze just puts them over the top. 

If you want to surprise your family with special extra special, not to mention yummy, this weekend, maybe these scones should make an appearance in your oven too!

Lemon Poppy Seed Scones From Country Living

2 c. flour

3 TBS sugar

2 TBS poppy seeds

2 lemons, zested

1 TBS baking powder

1/2 tsp. baking soda

1/2 TBS salt

1 stick cold butter, diced

1/2 c. heavy cream

1/4 c. fresh lemon juice

1/2 c. powdered sugar

Preheat oven to 400. In a large bowl combine flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda and salt. Cut in butter until mixture is very coarse. Pour in cream and 1/4 c. lemon juice. Mix until dough forms. Using hand, form dough into a ball. Transfer to a parchment lined baking sheet and form into 8 inch dish. Cut into 8 wedges and separate so pieces are 1 inch apart. Bake until golden and a tooth pick comes out clean, about 12-14 minutes. Transfer to a wire rack and cool about 20 minutes. In a small bowl combine powdered sugar and remaining lemon juice. Stir until smooth, and desired consistency. We like ours slightly thick. Spoon glaze over scones. 

Shared on The Country Cook September 27, 2013

Lemon at Very Good Recipes

It Was SO Monday....

So I think most of us can say that we are not huge fans of Mondays. Or should I say Monday mornings. As the day goes on, I'm fine, but the minute the alarm goes off that first morning after 2 days off, I groan, I moan, I try to rationalize how I can ignore it...and then I suck it up and hit the shower. Now like I said, as the day progresses, I'm good...that is until the curse of Monday morning drags on during the entire day. You know what I mean. The kind of day that everything goes wrong, anything you go to do takes twice as long, and if **it can happen, it will! Well, that was the kind of Monday I was having a couple weeks ago. First off, I hadn't slept well the night before, so I was extra exhausted. Then I was late getting to where I needed to be that morning because I had hung out at the house waiting on the mail...only to remember it was Columbus Day. Then even though I was late, I stopped by the bank to do my normal Monday business...only to remember it was Columbus Day. (Do you see a pattern?) Then after cleaning my mom's house, we were on our way to lunch and needed to stop by her post office...only to remember it was Columbus Day. Yep, it took 3 times for me to remember!! (I told you I was extra tired!) Then the next few hours went fine. Mom and I had lunch, we did a bit of shopping (she treated me to a few nice things...this would wind up being the highlight of my day) and I even got new shoes. That always helps to make the day better, right ladies! Then I headed home to pick Alex up from school, do homework, housework and start supper. This was about the time the day went to hell in hand basket. I got the pleasure of doing extra laundry because Alex had found the wet grass during a game of soccer. I discovered even more surfaces in the house that needed cleaned. I got dirt on my shirt, so instead of changing I just put on my pjs. Alex, having to have his clothes washed due to those pesky grass stains, was in his undies playing video games... and that's when the phone rang. It was my husband. It wasn't a "I just called to say I love you" call. It was a "I just got a flat tire, and need the spare in the back of your car" call. Yep, I got the pleasure of driving 30 minutes north of our house to take him the spare, of course hitting every red light possible, only extending the trip.  And before you ask, yes, I went in my pajamas and my child did put clothes on, but they were ones from the hamper, and his shirt was on backwards (which I didn't notice until we returned home) Yep, we were those people. Thank God nobody saw us! By the time we got home, I knew the pasta supper I had planned was not going to happen; but luckily I had these planned for later in the week and I knew I could have them on the table and us eating before too long. Thank goodness for meal plans that can be adjusted at the last minute if need be! These were quick, tasty and the perfect Monday, I need a break before I cry, supper!

Ham and Cheese Crescents
6 slices deli ham, cut into quarters
1 (8 ct) can crescent rolls
8 slices Velveeta singles cheese (found in dairy section), cut into pieces to fit rolls
1/4 c. honey mustard
Poppy Seeds

Preheat oven to 375. Unroll crescents and separate. Using 1 piece of cheese per roll, lay cheese out fitting onto roll. Using a pastry brush, spread with honey mustard. Add three quarter pieces of ham. Roll up, wide edge to thin. Sprinkle with poppy seeds. Press gently to adhere. Lay on baking sheet and cook 15 minutes until golden brown.

Shared on The Country Cook Oct. 26, 2012
Shared on Make Ahead Meals Oct. 29, 2012

Ham at Very Good Recipes
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Autumn Picnic 2.0

Last fall when I shared my Picnic Potato Salad I shared that in my family picnics happen during the summer months, but not so much in the fall, but I knew many of you do enjoy a beautiful autumn picnic. So when I found this recipe I knew it would be yet another perfect dish to enjoy on a blanket in the middle of a park on a sunny day surrounded by golden and orange foliage. Or if your are like me and tend to only picnic between Memorial and Labor Day, then this could be your contribution to any tailgate party! That's right, football season is back upon us, and in our house that means we are all very happy. I am the wife my husband's friends are jealous of. I watch every game I can each weekend, both college and pro, and am usually the one yelling at the television! I love me a good pigskin throw down! And one of the best parts of football season is tailgating and parties. Whether you are gathering outside the stadium before cheering on your favorite team, or gathered in a friend's living room enjoying the game on the big screen, food and football just seem to go together. However you decide to enjoy this coleslaw, it will be a huge hit with the addition of two of fall's favorite flavors, apples and cranberries! This might even be something you want to tuck away in the back of your mind for your Turkey Day table! Embrace autumn and all it's splendor...including new and unique foods.

Apple Slaw From Gooseberry Patch
1 c. coleslaw mix
2 green apples, cored and cubed
1 red apple, cored and cubed
1/3 c. chopped walnuts
1/3 c. dried cranberries
1 c. sour cream
3 TBS lemon juice
1-2 TBS cider vinegar
1 TBS poppy seeds
1 TBS sugar
Salt and Pepper to taste

In a large bowl combine coleslaw mix, apples, walnuts and cranberries. Mix well. In a small bowl, combine sour cream, vinegar, lemon juice, poppy seeds, sugar, salt and pepper. Whisk to combine. Pour over coleslaw and apple mix. Stir well to coat. Garnish with extra cranberries. Chill until serving.

Shared on The Country Cook Sept. 21, 2012
Shared on Make Ahead Meals Sept. 24, 2012
Shared on Mandy's Recipe Box Sept. 25, 2012
Shared on Lady Behind The Curtain Oct. 3, 2012

Apples at Very Good Recipes
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