Strawberry Pretzel Salad

Straight from the old church cookbook, this recipe is always good, especially for potlucks or Easter dinners. And since my dad asked for it the other day, I figured I would post it on Needs More Butter for easy accessibility.

Crust:
3/4 C butter, softened
3 T sugar
2 2/3 C chopped, crushed pretzels (not too fine)

Creamy layer:
8oz cream cheese
1 C sugar
1 small ctn Cool Whip

Gelatin layer:
1 lg box strawberry gelatin
1 C boiling water
1lb bag frozen strawberries

In a bowl, cream butter and 3T sugar; add pretzels and press into a 9×13 inch pan. Bake for 10 minutes at 350 and cool. Meanwhile, in a bowl, add cream cheese and 1 C sugar; fold in Cool Whip and spread over cooled pretzel crust. Refrigerate at least one hour. Mix gelatin and boiling water. Add strawberries. Let partially set and spoon over cream cheese mixture. Chill until set. Keep refrigerated until ready to serve.

Sunday Brunch Casserole

I’m always game for a new breakfast casserole. This one comes by way of the Taste of Home Cookbook from home chef Patricia Throlson of Hawick, Minnesota.

1/2 lb sliced bacon
1/2 C chopped onion
1/2 C green pepper
12 eggs
1 C milk
1-16oz pkg frozen hash browns, thawed
1 C (4 oz) shredded cheddar cheese
1 t salt
1/2 t pepper
1/4 t dill weed

1) In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.

2) In a large bowl, whisk the eggs and milk. Stir in the hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.

3) Transfer to a greased 9×13 dish. Bake uncovered at 350 for 35-45 minutes or until a knife inserted near the center comes out clean.

Chicken Tortilla Stack-up

8 ounces sour cream

1/2 package taco seasoning

1 cup cheddar cheese

1 cup Monterey Jack cheese

1/2 cup chopped green onion

1 1/2 cups shredded cooked chicken

4 (8-inch) tortillas

 

Combine sour cream and taco seasoning. Spread 1/4 of this mixture on tortilla in glass pie plate. Top with 1/2 cup chicken, 1/4 cup cheese, and 2 tablespoons green onion. Repeat 2 times. Place tortilla on top, spread with sour cream mix. Sprinkle with remaining cheese and onion. Microwave on high 3 to 4 minutes. Garnish with shredded lettuce, chopped tomato, and salsa.

Fabulous Pizza Crust

I ate the best thin crust pizza when visiting my friends Andy & Charity in North Carolina. They built this little pizza using the dough featured here, then topped it with a light layer of olive oil and garlic before putting down cheese, mushrooms and onions. Mmmm, mmm good!

1 C lukewarm water
1 packet yeast
1 T honey
1.5 t salt
2.5-3 C flour

Dissolve yeast in water in large bowl. Stir in honey and dissolve. Stir in salt and flour with fork or knife. Can use hands next to knead dough. Coat ball of dough lightly in oil and let rise one hour in covered bowl. Divide into two servings; freeze one serving in bag for later use.

Corn Casserole (The Midwestern Way)

This casserole is good stuff. My friend Julie used to make it. She moved far far away, leaving me somewhat sad and Julie-less and without this kind of corn casserole. The recipe includes Velveeta, thus I’ve determined it to be very midwestern in nature. It’s another from the OZC, courtesy of one lovely Dawn Tompkins.

1 can creamed corn
1 can whole kernel corn, undrained
1 stick butter, melted
1 C cubed Velveeta cheese
1 T onion, chopped
1 C spaghetti, uncooked, broken into small pieces

Combine all ingredients, cover and pour into a buttered casserole dish. Bake at 350 for 30 minutes. Bake another 15-20 minutes uncovered.

**When you double this recipe, I believe you should cut back on the butter. I had to sop up extra butter from the dish after it was done. Worse things have occurred in my kitchen, but still, consider yourself warned.

Bok Choy Salad

This recipe hails from Sara Mann in the old church cookbook (OZC). It is always good. Except when you forget to add a key ingredient like, say, soy sauce. But really, even then it’s decent. Make it the right way and it’s delicious!

1 head bok choy (cabbage will do in a pinch)
1 bunch fresh green onions
1/2 C butter
2 pkg Ramen noodles (minus the flavor packets)
2 oz sesame seeds
1 C almonds

Chop the bok choy and green onions and place in a large bowl; set aside. In a skillet, melt butter and add Ramen noodles, sesame seeds and almonds. Stir until golden brown; set aside.

Dressing:
1/4 C vinegar
1/2 C sugar
3/4 C oil
2 T soy sauce

In a saucepan, boil ingredients 1 minute. Combine all ingredients (dressing, greens, Ramen mixture) just before serving.

Hershey’s Oatmeal Scotchies

My husband’s favorite cookie.

3/4 C butter or margarine, softened
3/4 C granulated sugar
3/4 C packed light brown sugar
2 eggs
1 t vanilla extract
1 1/4 C flour
1 t baking soda
1/2 t ground cinnamon
1/2 t salt
3 C quick cooking or regular rolled oats
1 3/4 C Hershey’s butterscotch chips

1. Heat oven to 375.

2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well.

3. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Cool slightly; remove to cooking rack and cool completely. About 4 dozen cookies.

Sweet Potato Falafel Sandwiches

This recipe uses the reserved sweet potato mixture from Sweet Potato and Chickpea Salad.

• 2 cups reserved sweet potato mixture
• 1 1/2 tablespoon sesame seeds
• 1 1/2 tablespoon breadcrumbs
• 1/2 cup plain yogurt
• 4 pitas
• 2 cups baby salad greens
• 1/2 teaspoon chili powder
• 12 cherry tomatoes

Instructions

1. Preheat the oven to 400 degrees. Spray a baking sheet with nonstick spray.
2. Purée the sweet potato mixture in a food processor or blender. Form into 4 (1/2-inch-thick) patties.
3. Mix the sesame seeds and breadcrumbs in a plate. Coat each patty with the crumb mixture and transfer to the prepared baking sheet. Bake until heated through, 25 minutes.
4. Meanwhile, to make the sauce, mix the yogurt and chili powder in a small bowl.
5. Fill each of the pitas with 1 falafel, 1/2 cup of greens, and 3 of the halved cherry tomatoes. Serve with the sauce.
6. Fill each of the pitas with 

Sweet Potato and Chickpea Salad

I’ve never actually believed in the whole “don’t spoil your dinner” nonsense, but when I made a batch of this earlier this afternoon, I snitched so much that I nearly did spoil my dinner (which would have been a shame since my dinner was this salmon). I don’t think that I’m exaggerating when I say I could eat this every day all sumer long. (The recipe is from a Weight Watchers cookbook via my friend Beth.) 

• 2 pounds sweet potatoes, peeled and diced
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon olive oil
• 1 tablespoon minced, peeled fresh ginger
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1/2 cup fresh cilantro, chopped
• 4 cups baby arugula (I just use whatever greens I have)
• 1/4 cup crumbled goat cheese (I use feta)

Instructions

1. Preheat oven to 450 degrees. Spray a large, rimmed baking sheet with nonstick spray. Spread the sweet potatoes on the prepared baking sheet. Bake until fork-tender, 25 minutes, stirring once or twice during cooking.
2. Meanwhile, to make the dressing, combine vinegar, oil, ginger, garlic, salt, and pepper in a large bowl. Whisk until blended.
3. Add sweet potatoes, chickpeas, and cilantro to dressing; toss to coat. (Transfer 2 cups of the sweet potato mixture to a container and let cool; cover and refrigerate up to 3 ays for later use in Sweet Potato Falafel Sandwiches.)
4. Place the greens on a plate and top with the sweet potato mixture and sprinkle with the cheese. (Serving: 1 cup sweet potato mixture, 1 cup arugula, and 1 tablespoon cheese.)

Cumin-Coriander Crusted Salmon

I found this recipe on Sarah’s site a while ago, and it has become a regular feature in our household. (And Jason’s not a huge fan of fish, so the fact that he not only eats it but even requests it says a lot.)

 

• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon finely chopped shallots (or white onion)
• 1 teaspoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 (6-ounce) salmon fillets
• Cooking spray
• 4 lemon wedges

Combine cilantro, shallots, oil, cumin, coriander, salt, and pepper in a small bowl, stirring to form a paste. Place fish, skin side down, in a shallow baking dish. Coat top of fish with cilantro mixture. Cover; refrigerate 1 hour. Preheat oven to 400°.

Arrange fish on the rack of a roasting pan coated with cooking spray, and place rack in pan. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

Yield: 4 servings