Fruity Coleslaw

1 bag of coleslaw in produce section
1/2-3/4 jar of Poppyseed Marie's dressing (it's in the produce area - I think only at Cub though - hubby couldn't find it at Festival, and my mother-in-law couldn't find it at Rainbow)
1/2 bag of salted sunflower seeds - or more if you want
1/2 bag crasins - or more if you want

this is a great recipe because you can really just add as much as you want of each item - the only issue would be if you added too much dressing - it would be too soupy and soggy, so if you're gonna make it the night before serving it, i would put in just enough to get the flavor and add more right before serving. and up the amounts if you use more than one bag of coleslaw of course.

Received Recipe from Sarah Ryan

Coleslaw

Here is a recipe from Hungry Girl I would like to try:

Broccoli Cole Slaw + Garbanzo Beans + Fat-Free Italian Dressing = Easy-Beany Italian Slaw
PER SERVING (1 cup, 1/5th of "recipe"): 105 calories, 1g fat, 395mg sodium, 19g carbs, 6.5g fiber, 4g sugars, 5.5g protein -- POINTS® value 1*

Need a SUPER-SIMPLE side salad? Just combine a 12-oz. bag of broccoli slaw with a 15.5-oz. can's worth of drained, rinsed garbanzo beans (a.k.a. chickpeas). Add 1/3 cup of dressing and stir to coat. Cover and refrigerate for at least 30 minutes, and you're done. No need to purchase soggy slaw at a deli counter, empty it into a bowl, and pass it off as homemade...
Acceptable Intruders: Turkey pepperoni, crumbled fat-free feta cheese, chopped artichoke hearts, and assorted herbs!

Rum Slush

1 can frozen Orange Juice Concentrate
1 can frozen Lemonade Concentrate
7 cups strong brewed Black Tea (3-4 bags)
Fifth of Bourbon Whiskey
2 liter of Sprite (Can also use 7Up, Ginger Ale, or Sierra Mist…gag)
1. Boil water and steep tea until strong (about 20 minutes)
2. In a freezer safe, sealable bowl, mix tea, all the juices (DO NOT ADD WATER), and bourbon whiskey.
3. Freeze overnight.
4. Before serving, mash it up a bit to get desired slush-like consistency.
5. Scoop desired amount of slush into glasses, and top off with Sprite.

The bourbon can be completely substituted for RUM.

Can't Go Wrong Roast Turkey

1 10 - 12 lb turkey
3 Tb olive oil
1 Tb Kosher Salt
3/4 tsp black pepper

Heat oven to 425

Remove turkey giblets. Rince the turkey inside and out under cool running water, then pat dry with paper towels.

Place the turkey on a wire rack in a metal roasting pan. Spread the oil evenly over the turkey and season with the salt and pepper. Roast the turkey until golden brown, about 45 minutes. Add about 1 cup water to the pan and cover the turkey loosely with a large sheet of foil.

Reduce heat to 375.

Continue to roast until a thermometer inserted in a thigh registers to 180 degrees F, about 1 3/4 hours more depending on the size of the turkey.

Leave the foil in place and let the turkey rest for at least 30 minutes before carving (if making gravy, reserve the pan drippings)

Can't Go Wrong Gravy

1 1/2 - 2 cups pan drippings from turkey
2 Tb unsalted butter
4 Tb all purpose flour
1/2 - 3/4 cup low sodium chicken broth

Using a spoon remove and discard the fat from the surface of the pan drippings. In a skillet, over low heat, melt the butter. Stirring constantly, sprinkle the flour over the butter. Cook, still stirring, until the mixture becomes a smooth paste about 3 minutes.

Still stirring constantly, slowly add the pan drippings, 1/2 cup at a time and wait until the mixture is smooth before adding more

Add 1/2 cup of the broth and stir until smooth. For a thinner consistency, add more broth, a few tB at a time.

Cupcake Variations

Buy a vanilla cupcake mix:

Carrot Cupcakes: Bake as directed except add 1 1/2 cups grated carrots, 1 tsp ground cinnamon and 1/2 tsp ginger to the batter

Buy devils food cake mix:

Coconut Chocolate Cupcakes:Bake as directed except add 1 tsp coconut extract and 1 cup lightly toasted sweetened shredded coconut to the batter (to toast coconut, scatter it on a baking sheet and toast in a 350 degree oven until golden , 3 - 5 minutes. Watch carefully; it goes from toasted to scorched in seconds)

Chocolate Amaretto Cupcakes: Bake as directed except substitute 1/4 cup amaretto for 1/4 cup of the water in package directions and add 1/2 tsp almond extract to the batter.

Peanut Butter Chocolate Cupcakes: Use peanut butter (preferably chunky) in place of the oil in the package directions

Espresso Cupcakes: Substitute 1/4 cup Kahlua for 1/4 cup of the water in the package directions and add 1 Tb instant espresso powder to the batter

Got idea from Real Simple Celebrations Book

Chex Mix

6 Tb stick butter
2 Tb worcestershire sauce
1 1/2 tsp seasoned salt
3/4 tsp garlic powder
1/2 tsp onion powder
3 cups corn chex
3 cups rice chex
3 cups wheat chex
1 cup mixed nuts
1 cup pretzels
1 cup garlic flavor bite size bagel chips or regular size bagel chips broken into 1 inch pieces

Heat oven to 250 degrees. Melt margarine in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool and store in airtight container

12 cups snack

Puppy Chow

9 cups Chex cereal
6 oz semi sweet chocolate chips (1 cup)
1/2 cup peanut butter
1/4 cup stick butter
1 tsp vanilla
1 1/2 cup powdered sugar

microwave chocolate chips, peanut butter and butter in 1 qt bowl for 1 minute on high. Stir. Microve 30 seconds longer or until mixture can be stirred smooth

Stir in vanilla

Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food storage bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Layered Salad

1/2 head lettuce, finely torn
1 can sliced water chestnuts
1 rib chopped celery
2 tsp sugar
4 slices bacon, cooked and crumbled
1 10 oz box frozen peas thawed
3 green onions finely chopped
1 Cup mayo
2 oz grated cheese

shred lettuce into 9 X 9 inch pan. Spread the thawed peas then water chestnuts, green onions, and celery. Frost with mayo. Sprinkle with sugar, then put grated cheese. Top with bacon.

Refrigerate b4 serving

Broccoli Salad

1/2 bunch broccoli
6 strips bacon, crisply fried
1/4 cup raisins
1/2 small red onion, thinly sliced
1/2 cup roasted sunflower seeds

1/2 cup mayo
1/4 cup sugar
1 Tb vinegar

Chop broccoli, add onion, bacon, sunflower seeds and raisins. Combine dressing ingredients until sugar is dissolved. Add to veggies and toss.

Tortilla Roll Ups

1 pkg Azteca super size tortillas
2 8 oz packages of softened cream cheese
1/4 cup chopped black olives
1/2 cup chopped green onions
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1 Tb dry ranch mix

Let tortillas get to room temperature

Combine all ingredients and spread a think layer of cream chees mixture on each tortilla

Tightly roll up tortilla

Wrap in plastic wrap and refrigerate for at least 3 hours or over night.

To serve, cut into 3/4" diagonal slices

Sausage Cheese Dip

2 pkgs regular pork sausage
2 cans (10 oz) rotel diced tomatoes and green chilies drained
32 oz (2 lbs)processed cheese spread, cut up
1/4 cup salsa
tortilla chips

Cook sausage
Add tomatoes and chilies, cover and cook 2 minutes
Stir in cheese and salsa
Cook until melted

Strawberry Jam

1 cup at a time, mash 5 cups strawberries with potato masher (total 5 cups mashed strawberries)

Wash jars and lids in hot soapy water

Boil jars in water for 20 seconds, put upside down on a dish cloth after boiling

Put lids in pan and cover with boiling water from a tea kettle

Add 1 pkg sure jell and 1 tsp butter to mashed strawberries

Bring strawberries to a rolling boil that doesn't stop when stirred on high heat. Mix constantly while doing this!

Add 7 cups of sugar that has been pre measured. Keep burner on high. Mix strawberries and sugar constantly! When they are at ROLLING BOIL start the timer for one minute

After one minute take off of burner and lightly skim foam off top

Using ladel, scoop strawberry jam into jars with a funnel, until 1/4 inch from top of jar. Wipe rim with cloth

Using magnet, get lid from water bath and place on top of jar. Screw on top

Let sit for 20 minutes until lid has "popped"

1 pint strawberries = 2/3 cup pureed berries

Violets in the Snow

Recipe from Gina Jytyla and Deb Basco

Two 3 oz pkgs black raspberry jello
8 oz sour cream
1 can wilderness blueberries

Dissolve Jello mix w/two cups boiling water. Mix in other ingredients. Chill overnight.

Yummy Jello Dish

Alfredo Sauce

1 clove chopped garlic
1 Tb butter
1 cup whipping cream
1/4 cup freshly grated parmesan cheese
snipped parsley

Saute garlic in butter in small skillet about one minute over medium heat. Be careful not to burn the butter, it should not turn brown.

Add cream and cheese, stir constantly until it just barely begins to bubble around the edges.

Pour over hot pasta, sprinkle with snipped parsley

Enjoy!

So delicious and easy!! My FACS kids made this :-)

Recommended Books

These books were recommended in Real Simple June 2010

Too Much Happiness - reminders that ordinary people are fragile and complex
Eating Animals
The Selected Works of T.S. Spivet - funny
The Summer We Read Gatsby - oddball family story
Walks with Men - 112 page novella explores a troubled May - December romance
Red Hook Road - Provides a great cry
Beautiful Maria of my Soul - A smart grown up romance
This is Where We Live
The Particular Sadness of Lemon Cake
How Did you Get this Number - Funny collection of essays about a woman who travels around the world

Potato Salad

Saw recipe in Real Simple, June 2010

Creamy Potato Salad with Bacon

3 lbs small red new potatoes (about 24)
8 slices bacon
1/2 cup mayo
1/4 cup sour cream
3 Tb white wine vinegar
4 stalks celery, thinly sliced
1/2 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh tarragon

Place potatoes in large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 15 - 8 minutes. Drain and run under cold water to cool. Cut into quarters.

Meanwhile, cook bacon in large skilled until crisp. break into pieces.

Wick mayo, sour cream, vinegar, 3/4 tsp salt, and 1/2 tsp pepper. Add potatoes and celery, toss to coat. Fold in parsley and tarragon and bacon before serving.

Rib FAQ

Saw information in Real Simple, June 2010

Babyback Ribs: plan on 1 lb per person. Cook by precooking at 275, tightly covered with foil, for 2 - 2 1/2 hours and then grill 4 -5 minutes over medium high heat. Sweet, juicy meat. Select racks that are 2 lbs or less for the most tender meat.

Beef Back Ribs: plan on 1 1/2 lbs per person. These have little meat but what is there is very flavorful. Grill covered over indirect low heat until tender, 4 - 5 hours.

Country Style Ribs: Look more like chops - usually sold individually sometimes boneless. Plan on 1 rib (1/2 lb per person). Precook for 2 1/2 to 3 hours then grill over medium high heat for 4 - 5 minutes.

Spareribs: plan on 1 1/2 lbs per person. Trim excess fat and precook for 2 1/2 - 3 hours. Then grill over medium high heat for 4 -5 minutes

Classic BBQ Spareribs

Saw in Real Simple June 2010

Heat oven to 275. Make a rub of 1 Tb chili powder, 1 Tb ground coffee, 1 tsp ground cumin, 2 Tb brown sugar, 1/2 tsp cayenne pepper, 2 tsp salt, 1 tsp black pepper.

Place 6 lbs spare ribs (2 racks) trimmed of excess fat on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and meat easily pulls away from bone (2 1/2 to 3 hours)

Meanwhile make a sauce of 3/4 cup ketsup, 1/3 cup apple cider vinegar, 1/4 cup molasses, 2 Tb tomato paste, 2 Tb brown sugar, 1/4 tsp cayenne pepper, and 1/2 tsp black pepper. Simmer, stirring occasionally, until slightly thickened, 8 - 10 minutes. Transfer 1/2 cup of the sauce to a small bowl for serving.

Heat grill to medium high. Grill ribs basting with remaining sauce and turning occasionally until just beginning to char, 4 - 5 minutes. Serve with reserved sauce.

Chickpea Salad

In a mediium bowl combine 15 oz can chickpeas rinsed, 1/2 cup raisins, 1/4 cup chopped roasted red peppers, 1/4 cup chopped fresh flat leaf parsley, 2 scallions, sliced, 3 Tb olive oil, 1/2 tsp salt, and 1/4 tsp pepper.

Serve with 1/2 pound Manchego cheese sliced, 1/4 pound thinly sliced serrano ham or prociutto, 1/2 cup mixed olives, and 1/2 small loaf country bread for a romantic picnic.

Spiced Chicken with Couscous Salad

Saw in Real Simple, June 2010 and would love to try

3 Tb olive oil
4 - 6 oz boneless, skinless chicken breasts
1 Tb paprika
2 Teaspoons cumin
kosher salt and black pepper

3/4 cup couscous
3/4 pound cherry or grape tomatoes, quartered
1/4 pound snap peas, thinly sliced crosswise (1 cup)
1/2 cup torn fresh basil
1/2 teaspoon grated lemon zest
2 Tb fresh lemon juice

heat 1 Tb of oil in large skillet over medium heat. Season chicken with paprika, cumin, 1/2 tsp salt, and 1/4 tsp pepper and cook until browned and cooked through, 6 - 7 minutes per side

Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover and let sit for 5 minutes. Fluff with fork. Add tomatoes, peas, basil, zest, juice, 2 Tb of oil, 1/2 tsp salt, and 1/4 tsp pepper and toss to combine.

Slice chicken and serve with couscous