Quinoa Black Bean Salad

We scored with this awesome recipe. The kids ate it up happily and the hubs asked if there were leftovers. Um, nope! This combines healthy ingredients and lots of flavor. You won't be disappointed. Its a great choice for a meatless or vegan option. I also happen to love the blog it came from, mostly because the author is a cute friend of ours from college...and she's rocking it in the mommy food blogger world. Thanks Christy!

Quinoa Black Bean Salad
www.the-girl-who-ate-everything.com

1 tsp vegetable oil
1 onion, chopped
1 1/2 tsp minced garlic
3/4 cups uncooked quinoa
1 tsp cumin
1 1/2 cups vegetable broth
1/4 tsp cayenne pepper
1 Tbsp lime juice
1 cup frozen corn
2 (15oz) cans of black beans, drained and rinsed
1/2 cup fresh cilantro, chopped
1 ripe avocado, diced (optional)
Salt & pepper to taste

1. Rinse the quinoa in a strainer. Sometimes it can have a bitter taste on the outside so rinsing gets rid of this.
2. Heat oil in a saucepan over medium heat. Stir in the onion and garlic, and cook for a couple of minutes or until onion is soft.
3. Add he quinoa and vegetable broth to the pan. Add the cumin, cayenne pepper, salt and pepper. Bring mixture to a boil and then cover, reduce heat, and simmer for 20 minutes.
4. Stir in lime juice and frozen corn into the pan and simmer for 5 minutes or until corn is heated through.
5. Finally, mix in the black beans and cilantro. Garnish with chopped avocado if desired.
6. Serve hot or cold. Store in refrigerator.

Note* Some of my kids (and husband) opted to add a little shredded cheese & sour cream to the top.

Pumpkin Pancakes

Happy Halloween! We started out our holiday with some festive pumpkin pancakes and boy does it smell like fall in here! These contain the perfect blend of spices and warm you up on a chilly morning. Serve them with hot maple syrup (pure is best) and a dallop of whipped cream (we made ours look like Jack-O-Lanterns) for a fantastic fall or festive breakfast!

Pumpkin Pancakes

2 cups flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 cups milk
1 cup canned pumpkin (NOT pumpkin pie filling...we prefer Libby's) 
1 egg
2 Tbsp vegetable oil
2 Tbsp vinegar

Mix together the milk, pumpkin, egg, oil and vinegar. Set aside. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, nutmeg and salt. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. The batter is thick, so you may need to spread it out with the back of a spoon. Brown on both sides and serve hot with pure maple syrup. 

Caramel Apple Pie

Nothing says fall than hot apple pie. But in truth I'm not all that keen on pie crust...So, a traditional double crusted apple pie is not my favorite...this pie however might be the most delicious combination of apple and pie ever to mingle. It has the WOW factor at first bite! 

Caramel Apple Pie

Crumb Topping:
1 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats
1/2 cup butter

Stir together brown sugar, flour and rolled oats. Cut in butter until topping is like course crumbs. Set aside.

Pie:
1 pastry crust* (You can use any crust you like. My personal favorite recipe is listed below)
1/2 cup sugar
3 Tbsp flour
1 tsp cinnamon
1/8 tsp salt
6 cups thinly sliced peeled apples (about 3 large apples)
1 recipe crumb topping
1/2 cup pecans (optional)
1/4 cup caramel topping** (Store bought caramel works fine but I've included the recipe we use.)

Preheat oven to 375. In a large mixing bowl, stir sugar, flour, cinnamon and salt. Toss apples until coated. Put in pie shell and sprinkle crumb topping on top (you might have to press it down a little). Put pie on foil lined cookie sheet. Cover edges of pie with foil. Bake 25 minutes. Remove foil. Bake 25-30 minutes. Sprinkle with pecans and caramel sauce while still hot. Cool on wire rack.
___

*Big-Batch Freezer Pie Crust

6 cups flour

2 tsp salt

2 1/3 cups vegetable shortening

1 1/3 cups cold water

In a large bowl, stir together flour and salt. With a pastry blender or 2 knives, cut in shortening until mixture resembles cornmeal. Add cold water all at once. Mix lightly with a fork until water is absorbed and mixture forms a ball. Divide dough into 6 equal portions; then shape each portion into a ball. Flatten each ball slightly, place in freezer Ziploc bags, making them airtight.

Each ball is enough to make one 9" pie crust.

----------------

To make crust for a pie WITHOUT top crust:

Partially thaw 1 ball of pie crust. Roll out dough to thin 11" circle. Place dough, without stretching, in a 9" pie dish. Flute edge.

If recipe calls for a baked pie crust, preheat oven to 425. Bake for 10-12 minutes or until very lightly browned. Cool; fill and bake as recipe directs. (HINT: if you place tin foil over shell and fill it with uncooked beans (for weight) and cook it for 8 minutes and then take beans and foil out and cook for 3-4 minutes until brown, you get a perfectly flat shell on the bottom, with no bubbles.)

To make crust for a pie WITH a top crust:

Use 2 balls of dough. Roll out 1 ball (as outlined above.) Fill pie. Roll out second ball; place top crust over filling. Seal and flute edge. Cut several slits or designs in top of crust to allow steam to escape.

-Can last well in freezer for 6 months.-
____

**Buttermilk Caramel Topping:

3/4 cup buttermilk

1 1/2 cups sugar

1/2 cup real butter (no substitutions)

2 Tbsp corn syrup

1 tsp baking soda

1 tsp vanilla

Combine buttermilk, sugar, butter, corn syrup and baking soda in a 4 quart pan. Bring mixture to a boil. and reduce heat to low. (Make sure it is still bubbling...) Cook, stirring very frequently for 7-9 minutes or until the syrup reaches a rich golden brown. Remove from heat and stir in vanilla.

Poppy Seed Glazed Ham & Cheese Sandwiches

Need a little something substantial to take to a party? How about hosting a girls' lunch where you provide the main dish and your friends bring salads and sides? This sandwich is simple and always a big hit! 

photo courtesy faithfulprovisions.com

Ham & Cheese Poppyseed Sandwiches

Nicole Klika

24 dinner rolls (I use Hawaiin King b/c they are a little sweet)1 lb chopped ham
1 lb sliced Swiss cheese
1/2 cup butter
1/3 cup brown sugar
2 Tbsp worcestershire sauce
2 Tbsp mustard (I use dijon)
2 Tbsp poppy seeds
2 tsp onion flakes or powder ( optional...I use powder )

Preheat oven to 350.
Stuff buns with ham & cheese and then line closely in a 9x13 pan.
In a saucepan, mix remaining ingredients and bring to a boil for 2 minutes.
Pour sauce evenly over sandwiches.
Bake covered for 15 minutes and then uncovered for 5 minutes.

Hoot Owl Cookies

I love holidays and I love traditions with my kids. Halloween is one of my favorite times of year. There are so many opportunities to be together doing fun fall things together...apple orchards, pumpkin patches, nature walks...and of course, fall baking. These cookies have been made in Kandi's kitchen since I was a little girl. They are adorable and the kids start asking about them as soon as October hits. 

Hoot Owl Cookies

1 3/4 cup flour (If dough is a sticky, add a little more)
2 tsp baking powder
1/2 tsp salt
1/4 cup butter or margarine
1 cup brown sugar
1 tsp water (optional...check the consistency. It should be dough, not crumbly...but also not too sticky)
1 egg
1 tsp vanilla
1 1/2 oz unsweetened chocolate
1/4 tsp soda
m&ms and cashews

Cream butter, sugar, egg and vanilla well. Melt chocolate in a separate bowl. Set aside to let cool. Add dry ingredients gradually to egg mixture. Beat well. Add water if needed. Put 2/3 dough on a flour board and mix in chocolate. Roll into a log (looks like a large tootsie roll...) Roll out white dough and fold around chocolate dough. Chill 1/2-1 hour in tinfoil. Slice. Press two slices together slightly to make the eyes. Pinch ears. Add m&ms and cashews. Bake at 350 for 8-12 minutes. 

Baked Apple Dessert

I mentioned a few weeks ago that we are in love with picking our own apples lately. The orchards are fun and the apples are delicious! We are especially loving Zestar and Honeycrisp. But when I have fresh delicious apples in the house I have a problem. I CRAVE baked apple dessert. Its kind of apple crisp-ish except soft which in my opinion is SO MUCH BETTER. This is a childhood favorite. I love, love, love it. We may or may not have made it twice this week. And bonus, it makes a to die for breakfast. Leftovers are totally husband approved. 

Baked Apple Dessert

6 cups apples, peel and dice

Spread them in a 9X13 pan

Cover with: 

1 cup sugar

1 cup flour

1/2 cup butter

1 heaping tsp cinnamon

(Note: I always double the sugar mixture. I love it gooey.)

Bake at 350 for 45 minutes

Top with one of the following:

whipped cream (again, the REAL thing...no fake stuff. ;) ), vanilla ice cream or a little half & half

Apple Pudding Cake

Fall is in the air! The weather is changing and we have been frequenting the local apple orchards. It is my favorite time of year in Minnesota and my favorite time to bake all things apple and pumpkin. This recipe is one that I have enjoyed for as long as I can remember. It is the perfect dessert to serve to dinner guests. It is unique and combines flavors that you might not consider putting together...until now!

Apple Pudding Cake

Blend: 

2/3 cup sugar

1/4 cup shortening

Add: 

1 egg

Beat together.

Add:

1 cup flour

1/2 tsp soda

pinch salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

2 cups diced apples

Spread in a 9X9 pan. Bake at 350 for 1 hour 

(Note: 9X13 pan for a double batch)

Lemon Sauce

Mix well:

1/3 cup sugar

2 Tbsp flour

1/8 tsp salt

Stir in: 1 cup hot water

Cook until thickens; turn to simmer for 15 minutes stirring often. Add 2 Tbsp butter, 1 tsp vanilla and the juice of one lemon.

Serve warm and top with whipped cream. (Note: It's a sin at our house to use anything but real whipping cream...no cool whip or whipped topping from a can! Use real whipping cream, whip it and sweeten with sugar and vanilla.) 

Grilled Balsamic Zucchini

Zucchini seems to be growing out of every garden in our neighborhood. We've been given oodles and are loving it! Our new favorite is this super easy, super delicious grilled version. 

Grilled Balsamic Zucchini

adapted from allrecipes.com

1/3 cup olive oil

1 tsp sea salt

2 cloves garlic, minced

1 Tbsp chopped fresh rosemary

1/2 tsp ground black pepper

6 small zucchini, sliced lengthwise into 1/4 inch wedges

3 Tbsp balsamic vinegar

1.Preheat grill on medium heat and lightly oil the grate. (We have found that cooking it on tinfoil works great!)

2. Whisk olive oil, sea salt, garlic, rosemary and black pepper together in a bowl; brush evenly onto zucchini wedges.

3. Cook on preheated grill until brown, 5-7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

Peanut Butter Rice Krispy Treats

I personally love these because they remind me of a dear friend and the first time I tasted them she made them for me...But others love these because who wouldn't love peanut butter, chocolate and butterscotch?? They are a big hit wherever we go. And by the way, they are NO BAKE! How easy is that?

Peanut Butter Rice Krispy Treats

Mindy Livingstone

Boil: 

2 cups sugar

2 cups karo syrup

Add: 

2 cups peanut butter

2 tsp vanilla

Mix with 11-12 cups Rice Krispies. Spread onto a large cookie sheet.

Top with: 

1 cup chocolate chips and 1 cup butterscotch chips, melted together.

Cinnamon Bun Pancakes

Almost as simple as regular pancakes....these add something special to your morning. Easiest "cinnamon rolls" ever! Beautiful presentation and yum-o!

Cinnamon Bun Pancakes

Cinnamon Filling:
1 cup butter, melted
1 1/2 cups brown sugar
2 Tbsp cinnamon

Mix ingredients together. Place in a gallon size plastic baggie and snip the end off. (May also use a disposable piping bag.) Set aside.

Pancakes:
4 cups flour
8 tsp baking powder
2 tsp salt
4 cups milk
4 Tbsp vegetable oil
4 eggs, beaten

Mix dry ingredients separate from wet ingredients. Stir them together until moistened. (Will still be a little lumpy.) Heat griddle to 325 and grease. (Be exact on temperature. You don't want them to cook too quickly or the cinnamon will burn.)

Make desired size pancake on griddle and then using piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubbles before you turn it. When you turn it, the cinnamon swirl will melt out and create the craters which the cream cheese will fill.

Glaze:
1/2 cup butter, melted
4oz cream cheese, softened
1 1/2 cups powdered sugar
1 tsp vanilla

Melt butter and add to softened cream cheese. Mix well. Whisk in powdered sugar and vanilla. Mix well. Add little bits of milk until glaze consistency. Drizzle over pancakes.

Fresh Strawberry Cake

This is one of those delicious treats you keep thinking about after you've tasted it. It's amazingly yummy! I also love that it is made using fresh strawberries...that means it's healthy, right?? Right.

Fresh Strawberry Cake
Jennifer Mietus {adapted from Cake Doctor}

Cake
Shortening for greasing the pans
Flour for dusting the pans
1 pkg 18.25 oz plain white cake mix
1 3 oz strawberry gelatin
1 cup mashed fresh strawberries with juice (1 ½ cups whole berries)
1 cup vegetable oil
½ cup whole milk
4 large eggs
1 cup frozen unsweetened grated coconut, thawed (Truth be told...in all my gourmet shopping at Walmart, I have never been able to find this...I have used the sweetened, dehydrated and its still yummy.)
½ cup chopped pecans

Strawberry Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
I cube butter, softened
3 ½ cups powdered sugar
¾ cup fresh ripe strawberries, rinsed, capped, and mashed to make ½ cup,
then drained well
½ cup frozen unsweetened grated coconut, thawed
½ cup chopped pecans

1. Place a rack in the center of the oven and preheat to 350. Lightly grease three 9-inch round cake pans with shortening, then dust with flour.  Shake out the excess flour. Set the pans aside.
2. Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk, and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the side
of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.  The strawberries should be well blended in the batter.  Fold in the coconut and
pecans.  Divide the batter among the prepared pans and place them in the oven;  if your oven is not large enough, place two pans on the center rack and place the third pain in the center of the highest rack.
3. Bake the cakes until they are light brown and just start to pull
away from the sides of the pan, 25-30 minutes.  Be careful not to overcook the layer on the highest oven rack.  Remove the pans from the oven and place them on wire racks to cool for 10 minutes.  Run a knife around the
edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
4. Meanwhile, prepare the frosting.  Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds.  Stop the machine and add the sugar and drained strawberries.
Blend the frosting on low until the sugar has been incorporated.  Then raise the speed to medium and mix the frosting another minutes or until the frosting lightens and is well combined.  Fold in the coconut and pecans.
5. To assemble, place one cake layer, right side up, on a serving platter.  Spread the top with frosting.  Add another cake layer, right side up, and frost the top.  Repeat this process with the third layer and frost
the top.  Use the remaining frosting to frost the sides, working with clean smooth strokes.  Serve at once or chill the cake for later serving.**
**Place cake uncovered in refrigerator until the frosting sets, 20 minutes, then cover the cake with waxed paper and store in refrigerator for up to one week.

THEE Best Hot Fudge Sauce...EVER!

Honestly, THEE best chocolate sauce I have ever tasted. Like, I fill a bowl with it and then add a small scoop of ice cream as a topping. It's delish! You will definitely be the hit of a party with this yumminess!

Hot Fudge Sauce
Jan Nyman

2 cups sugar
1/4 cup flour
1/4 cup cocoa

Mix above ingredients with a wire whip.

In pan, melt:
1 cube butter; add 1 cup evaporated milk, and pour in sugar mix

Bring to boil for 1 1/2 minutes, whipping the entire time. (Caution: can scorch...watch closely...as soon as it is starting to thicken, remove from heat.)

Add 1 tsp. vanilla

Serve over ice cream or whatever delicious dessert you'd like to make A-Mazing!

Coconut Rice

I will preface this by saying that my kids who don't eat rice ate EVERY grain on their plate.  Enough said. :) This rice sounds sweet, but it is only slightly sweet and enough savory to make it awesome with dishes like Beef Bulgogi and the Bacon-Wrapped Teriyaki Chicken Skewers.  Try it out!

Coconut Rice

Sara Wells and Kate Jones (Our Best Bites)

2 cups white or jasmine rice (I prefer jasmine)
1 - 14oz. can coconut milk
2 cups water
1 tsp kosher salt
Splash of white vinegar
2-3 tsp granulated sugar
1/4 cup chopped green onions, plus chopped green onion tops
Black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil.  Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.  Allow to stand 5 minutes. Add chopped onion bottoms, black pepper (if desired), and additional salt if necessary.

Garnish with green onion tops and serve immediately.

YUM!!

Skinny Chicken & Broccoli Alfredo

This is the perfect summer meal...light, low-fat and delicious. Just feels good on a hot day and doesn't leave you feeling too heavy...The whole family gave this meal a 'thumbs up!'

Skinny Chicken & Broccoli Alfredo
Courtney Horan


3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
2 cups roasted broccoli florets (To oven roast broccoli, spread on a foil lined cookie sheet. Drizzle with olive oil. Using hands, toss the broccoli and oil to ensure an even coating. Sprinkle with kosher salt and ground pepper. Bake on 425 for 15-20 minutes.)
8 ounces fettuccine
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 tablespoons flour
1 cup fat-free, low sodium chicken broth
1/4 cup plain FAGE Total 0% greek yogurt  
1/4 cup skim milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup freshly grated Parmesan cheese

In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.

In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.

Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

Okay, seriously...this may be the best thing I've ever put in my mouth...and believe me, I've tried a lot of deliciousness in my day...These are chocolate chip cookies all the way from the tip of the frosting to the bottom of the liner...only in the form of cupcakes!! To.Die.For! 

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting

kevinandamanda.com

For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes: (Note: I just used my favorite white cake mix in place of this homemade version...)
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Directions:

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Makes 24 cupcakes.

Pesto Pasta with Roasted Tomatoes

This pasta dish is heavenly. It looks fancy, tastes amazing and the kids love it. It's a nice meal to serve when you have guests over...and it's easy as can be to put together!

Pesto Pasta with Roasted Tomatoes

Kate Jones & Sara Wells

1 pint grape or cherry tomatoes

8 oz. fresh mushrooms, sliced

3-4 Tbsp olive oil

Kosher salt

Freshly ground black pepper

8 oz. bowtie pasta (a little more than 3 cups) 

1/4 cup pine nuts

1/2 cup pesto (I just buy it for a faster meal, but you could make your own if desired)

1/3 cup freshly shredded Parmesan cheese

1. Preheat oven to 425. Bring a large pot of water to boil.

2. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers, making sure everything is coated. Sprinkle lightly with Kosher salt and black pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins start to split.

3. When the water comes to a boil, add 2 tsp Kosher salt and pasta to the water and cook according to package directions. 

4. While the pasta is cooking, place the pine nuts in a small skillet over medium heat. Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9 minutes. 

5. To assemble, toss the hot drained pasta with pesto and Parmesan cheese. Top with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional Parmesan cheese if desired. 

Cream Cheese Chicken {Crockpot}

Super easy to throw together and perfect for that busy weeknight...My family loves this dish!

Cream Cheese Chicken in the Crockpot
Josey Hartman


6 1/2 chicken breasts (frozen)
1 8 oz cream cheese
1 package Italian dressing mix
2 cans cream of chicken soup
1 cube margarine

Layer in crockpot. Cook on high for 4 hours. Serve over rice.

Cold Strawberry Soup

This is such a fun way to start out a meal! I think it is particularly tasty in the spring or summer. It is refreshing and delicious! We served this with our St. Patty's Day dinner.

(Photo Courtesy Confections of a Foodie Bride)

Cold Strawberry Soup

(Adapted from Cooks.com)

2 cups strawberries, chopped

1/2 cup sugar

1 tsp. finely grated orange peel

2 Tbsp orange juice

2 cups buttermilk

In saucepan combine berries, 1 1/2 cups water, sugar, orange juice and orange peel. Bring to a boil; simmer until thick, 15-20 minutes. Cool 30 minutes. Put in blender until smooth. Stir in buttermilk. Chill.

Corned Beef & Cabbage Sandwiches

We are gearing up for a fabulous St. Patty's Day celebration around here and at the top of our list are these DELICIOUS corned beef and cabbage sandwiches. Originally served to us by our dear friends and amazing gourmet chefs Steve and Melissa, these babies had us at hello! My mouth is watering just thinking about them!

Corned Beef & Cabbage Sandwiches

Steve and Melissa Fowler

One Corned Beef Brisket Package, cooked per directions until shreds easily

Add sliced cabbage and onions to hot stock until tender

Add meat back into stock, cabbage and onion

Bake crusty sandwich rolls. (We like Ciabatta)

Make horseradish sauce...Buy a jar of horseradish and mix with mayonnaise. The heat of the sauce will depend on how much of each you mix together. Less hot=more mayo. More hot=more horseradish. Spread onto rolls. Top with drained meat mixture and enjoy.

Meltaway Cookies

Just as the name suggests, these cookies literally melt in your mouth. Add a light food color to the frosting for the perfect bridal or baby shower goodie or add bold colors for holidays...These would be perfect for a St. Patty's Day treat! (Oh, and did I mention they are super easy to make??)

Meltaway Cookies

Jolynn Sorenson

1 cup butter, softened

3/4 cup cornstarch (measure like flour)

3/4 cup powdered sugar

1 cup flour

Beat and form into 1 tsp balls (quarter size.) Bake at 325 for 11 minutes on an ungreased cookie sheet. Cool and frost.

Frosting:

3 oz cream cheese

1 cup powdered sugar

1 tsp vanilla

food coloring if desired