Friday, April 20, 2012

Snickers salad

This recipe request came from my friend's Sharon's facebook account.  I haven't made this salad in ages...and am adding the stuff to make this to my grocery shopping list this week.. I love love love this salad:) one of the reasons I haven't made this is because I eat it...lots and lots of it... like I can't keep out of it... always walking by thinking just one more bite... I sometimes double this and take it to a potluck gathering.  You do want to let this sit for a couple of hours but this won't keep for days in the fridge.  The apples do turn brown and water down the salad when left to sit a long time.  But chances are once you taste it... it probably won't last that long..
I only use Granny Smith green apples for this.  I have tried other apples and they turn mushy in this salad.  Granny Smith apples keep their shape.  Enjoy

Snickers salad

4 Snickers candy bars, chopped ( I save a small amount of this for garnishing the top)
2-3 Granny smith apples, washed cored and chopped
1 tub cool whip topping, thawed.

In bowl combine all of the ingredients (except remaining snickers for garnishing).  Cover, place in the fridge and let sit for a couple of hours.  Right before serving, stir salad well, and sprinkle top with remaining snickers.  Enjoy

Saturday, April 14, 2012

Polish sausage potato hash

Hmm... didn't quite know what to call this recipe.... It is basically potatoes, onions, peppers and polish sausage... all yummy stuff... I make this and people have never had it but everybody seems to like it?? We really like it, and it's really easy..shhhh don't tell :)  use what you have... if you like smoked sausage use it... whatever you like as always... you can add colored bell peppers, and other veggies (zuchini, summer squash etc..anything goes)  It's a one pot meal which less clean up and dishes... a winner in my book :)  I serve this with a vegetable and bread & butter...

Polish Sausage potato hash

1 package of Polish sausage (I use the pre-cooked kind) sliced
5-6 new Red potatoes, scrubbed and diced medium
1 small onion, peeled & diced medium
1/2 green pepper, seeded and diced medium
3 garlic cloves, peeled and sliced in half
2 T. bacon fat
1 T. white wine
1 T. water

seasonings of your choice, (I used kosher salt, pepper, & no salt garlic & herb seasoning)

In large skilled melt bacon fat.  Add potatoes, onion, garlic & green pepper and seasoning.  Stir coating all will fat.  Cook for 2-3 minutes stirring often.  Add wine and water cover pan and turn down. Stir occasionally for around 5 minutes until potatoes are almost soft.  Turn up heat , add sausage (leave cover off) and cook until liquid is absorbed and sausage is hot and browned.  Turn off heat.  Enjoy

Tuesday, April 3, 2012

Homemade Dressing (Stuffing)

Well it's holiday time... Easter week... and with every holiday I think about all of those good old holiday classics..and just about each and every holiday (well with the exception of 4th of July...cause it's way to hot to making stuffing...LOL) I want Stuffing.... I love love love it....there are countless ways to make it...with bread cubes, cornbread, sourdough bread (I don't like sourdough bread so that is not an option for me. yuck) but lots of varieties... and also lots of stuff you can put in it... celery, apples, onions, nuts, giblets from the turkey, sausage etc... I am a stuffing minimialist.... I like it with butter, celery, onions a little apple...sometimes a little sausage or giblets... and poultry seasoning and them both:)  bread is another thing... I have cut loaves and loaves of bread by hand, and used the cubed bread croutons... (the bagged cubed bread is soooo much easier and it is yummy) but if you must you can cut the loaves of bread up... it's up to you... I say take the help when you can get it... but that's just me.....  Enjoy

Homemade Stuffing (Dressing)

2 bags (12 oz each) bread cubes, sometimes called croutons
2 eggs, beaten
2 1/2 sticks butter, divided
5 stalks celery, cleaned trimmed and small diced
1 onion, small diced
1 apple (optional) washed and small diced**I leave the skin on
2 boxes chicken broth
seasonings of your choice ( I used a pinch of salt & pepper, poultry seasoning, & a pinch of sage, garlic & onion powder)
1/4 cup white wine
1 t worchester sauce
1 T olive oil (or bacon fat)

In saucepan add olive oil/bacon fat.  Add celery, onion, & apple and a pinch of salt & pepper.  Stir to coat veggies.  Cook for around 5 minutes until they start to soften.  Add chicken broth and 2 sticks of butter and remainder of seasonings, wine & worchester sauce.  Bring to a boil, turn heat to low and simmer for around 10-15 minutes until vegetables are soft.  In very large bowl pour in both bags of bread cubes.  In pyrex heatproof measuring cup add eggs and whisk together.  Next you need to temper the eggs, add a couple of tablespoonfuls of the hot broth mixture whisking well.  Add another couple of tablespoonfuls of hot mixture whisking well.  Pour egg mixture over bread cubes.  Pour about 1/2 the hot mixture over the bread cubes.  Stir well.  Pour the remaining mixture slowly over all the bread cubes.  Stir very well.  Spray large baking dish.  Preheat oven to 375.  Pour dressing into the pan evening out the layer.  Sprinkle top of stuffing mixture with a little poultry seasoning.  Thinly slice the remaining 1/2 stick of butter and place over top of dressing.  Bake uncovered for around 30 minutes, checking mixture and cook for around 15 more minutes until stuffing is golden brown.  Enjoy