With all of our garden greens, we’ve been eating a lot of salads around here. There are so many ways to make a salad that my hubby and I really don’t get tired of them. Some of my kids, however, quickly tire of any salad which does not have lots of bacon–which is almost every salad we make around here! I thought that serving these crunchy little crostini on leftover French bread with our next salad might be a good way to hold off their total salad burn-out.
1/2 c. olive oil
2 T. freshly-grated Parmesan cheese
1 t. fresh oregano
2 t. fresh basil
1/2 t. fresh thyme
Combine cheese and herbs; set aside.
Brush slices of French bread with oil on both sides. Bake slices at 350 for 5 minutes.
Turn slices over and spread herb mixture on soft side of bread. Return to oven and bake another 7-10 minutes.
A friend gave me a recipe for a spice rub a couple of years ago. I really enjoyed the combination of flavors, but it was a little sweet for me. So, I cut the sugar in half, and I’ve been happily rubbing everything from briskets to pork chops to potatoes with it. I’ve even been known to sprinkle some in my quiche or over my garlic bread. It’s pretty tasty and can be used as a substitute for seasoning salt–even thought it’s not nearly as salty.
1/4 c. salt
1/4 c. brown sugar
1/8 c. paprika
2 T. chili powder
2 T. onion powder
2 T. garlic powder
1 T. black pepper
1 T. cumin
1 t. ginger
Mix well and store in airtight container.
Makes a great gift!
Don’t worry. You don’t have to be a farmer…or a girl…to enjoy these cookies. Their delightfulness surpasses every demographic, which is a good thing…because this recipe makes a LOT.
2 c. butter, softened
2 c. sugar
2 c. brown sugar, packed
2 t. vanilla
5 c. regular rolled oats
4 c. flour
1 t. salt
2 t. baking powder
2 t. baking soda
1 12-oz. pkg. chocolate chips
1 7-oz. chocolate candy bar, broken into several pieces
3 c. nuts, chopped (I especially like almonds.)
Cream together butter, sugar and brown sugar in large bowl. Add eggs and vanilla.
Process half of oats in blender until powdery. Process remaining half of oats until coarse, then add broken chocolate bar and process until oats are powdery and chocolate is chopped.
Add oats, flour, salt, baking powder and baking soda, then stir into butter mixture.
Mix in chocolate chips and nuts.
Form into golf ball-sized balls and bake at 375 for 10-12 minutes.
Makes 10 or so dozen.
NOTE: These cookies freeze very well.
A tried-and-true favorite at our house this time of year! Our oldest daughter made two of these for our small group Bible study Friday night; they didn’t last long!
1 c. sugar
3 T. flour
3-4 c. sliced, fresh or frozen, strawberries (If using frozen, be sure to include juice.)
3 c. diced rhubarb
Combine sugar and flour, then stir in fruit. Spread evenly in 9×13″ baking dish.
1 1/2 c. flour
1 c. brown sugar, packed
1 c. cold butter, grated
1 c. rolled oats
Combine until crumbly. Sprinkle evenly over fruit mixture.
Bake at 375 degrees for 45 minutes, or until fruit is bubbling and topping is lightly browned.
Peanut brittle is one of my husband’s favorite Christmastime treats, so I make it almost every year. It’s a little bit of a hassle, but it’s not hard. This is my grandma’s recipe, but I’ve added some details for those of you who are not used to making candy.
2 c. sugar
1 c. corn syrup
1/2 c. water
1 t. salt
1 T. butter (the real stuff)
1-2 c. raw Spanish peanuts (I usually only use one cup.)
1 1/2 t. baking soda
1 t. vanilla
In non-stick stockpot, cook sugar, water, corn syrup, butter and salt, stirring often, to 260 degrees on a candy thermometer.
Add peanuts and cook to 275, stirring often.
Add vanilla and cook to 300, stirring constantly.
Remove from heat and add soda. The mixture will foam up once the soda is added; stir good and fast until well-mixed! This is easily scorched at this point, so make sure you remove from heat and stir, stir, stir!!
Pour onto parchment paper or buttered cookies sheets (2 or 3 standard cookie sheets will be needed if you go that route.) Repeatedly spread hot mass with spreader or spatula until it starts to cool and darkens in color.
Allow to harden and break into pieces. Stores very well in airtight containers.
NOTE: It’s a good idea to have ingredients already measured so that they can be dumped in at appropriate temperatures while you can continue stirring.
This is so good and so easy. It’s perfect for apple slices, banana chunks, pretzel twists, celery sticks or just a plain old spoon.
1 c. peanut butter
1 bar cream cheese
1/2 c. brown sugar
1/4 c. or so of milk
Blend well and enjoy.
Okay, I understand that perfect coleslaw is a matter of opinion. I can accept that. However, I want to add that I get lots of compliments from folks when I fix this–sometimes from people who don’t even really care for coleslaw! So there must be something lovely about this recipe.
I sometimes add finely-diced sweet peppers or cucumbers to this before dressing.
scant 1/3 c. sugar
3/4 t. salt
1/2 c. mayo (the real stuff, please)
1/2 t. pepper
1 T. vinegar
2 T. lemon juice
small sprinkling of celery seed, if desired
Combine above ingredients and let sit while you chop the following:
1 medium head cabbage
2 normal-sized carrots
Pour dressing over veggies and stir well. Cover and refrigerate for a minimum of four hours, or even overnight. Stir well before serving.
Serves 12 or so.