Asian Slaw with Ginger-Peanut Dressing

For the Dressing 
1/4 c. honey
1/4 c. vegetable oil
1/4 c. rice vinegar
1 Tbl. GF soy sauce
1 tsp. sesame oil
1 Tbl. peanut butter
1/2 tsp. salt
1/2 tsp. Sriracha sauce
1 Tbl. minced fresh ginger
1 garlic clove, minced


For the Slaw 
4 c. shredded coleslaw
2 c. shredded carrots
1 red bell pepper, thinly sliced
1 c. cooked and shelled edamame
2 medium scallions, finely sliced
1/2 c. chopped salted peanuts
1/2 c. cilantro

Instructions

1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.

Butternut Squash Soup

I found this recipe on Pinterest and tweaked it a bit but it was AWESOME!!!

4 Tbl. butter
1/2 onion, chopped
6 cups peeled and cubed butternut squash
3 cups chicken broth
1/2 tsp. dried marjoram
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1 (8 oz.) pkg. cream cheese

Saute onions in butter.  Add squash, chicken broth, and spices and boil until squash is tender.  Ladle squash mixture into a blender with cream cheese and blend until smooth and creamy.  Put mixture back into pot and heat but do not boil.

Grandma's Coleslaw

This is my Grandma Hunter's coleslaw and I love it because anything with grapes and pecans in it has to be good right?

1 bag of coleslaw mix or 1 small head of shredded cabbage
1 cup mayonnaise
1/3 cup sugar
1/4 cup apple cider vinegar
1 cup sliced grapes
1 green apple, chopped
1/2 cup chopped pecans

In a large bowl mix together coleslaw mix, grapes, apple chunks, and pecans.  In a small bowl mix mayonnaise, sugar, and vinegar and pour over the coleslaw.  Chill and serve.

Taco Soup

2 cans diced tomatoes
1 lb. hamburger
1 onion
1 can kidney beans
1 can black beans
1 can pinto beans
1 can red beans
1 can corn
1 pkg. taco seasoning

Brown hamburger and onion.  Mix all ingredients together and cook on stove top until heated thoroughly.  Serve with cheese, sour cream, and tortilla chips.

Jicama Red Leaf Salad

My friend Marie gets the credit for this recipe because I got it from her and it is soooooooo good!

1 head red leaf lettuce, chopped

1 small Jicama, julienned 

1 can mandarin oranges                                     

1 med. Red onion, sliced                                                          

4 oz. sliced almonds browned in 1 Tbl. Oil and 2 Tbl. Sugar

Dressing:

1/3 c. orange juice

1 Tbl. Dry Italian dressing mix

2 Tbl. Sugar

2 Tbl. Red wine vinegar

½ c. oil

Potato Broccoli Cheese Soup

3 c. chicken broth

½ c. chopped onion                                        

1 tsp. salt

½ tsp. pepper

½ lb. broccoli

5 c. diced potatoes                                                        

1 stalk celery, chopped 

Boil until vegetables are tender.

In saucepan, heat:

¾ c. butter    

1/2 c. cornstarch                                                 

1 pint milk

1 pint half and half

Add to soup and heat.

Add 5 oz. cheez whiz and heat, do not boil.

                                

          

Creamy Vegetable Chowder

3 Tbl. butter                                                

1 onion, finely diced

3 potatoes, peeled and diced                        3/4 c. chopped celery

2 c. sliced carrots                                          2 tsp. salt

1/8 tsp. ground pepper                                  3 c. chicken broth

3 c. milk                                                             

1/2 tsp. dried parsley

1/4 c. cold water                                                

1/4 c. cornstarch

Melt butter in large  saucepan over med. heat.  Add onion and cook until tender.  Add carrots and celery and cook for 10 min.  Add water or broth, potatoes, salt and pepper.  Bring to a boil and allow to simmer for 15-20 min.  Add milk and parsley.  In a separate bowl, stir cornstarch into cold water.  When completely dissolved add to hot soup, stir.

Chicken Salad

4 c. cubed cooked or canned chicken

3/4 c. finely diced celery                                1/2 c. sliced water chestnuts

1/2 c. slivered almonds                                     

1 c. mayo

Salt and pepper                                                

2 T. sugar

1 c. sliced red grapes                                         1 T. mustard

¼ tsp. garlic salt                                                 ¼ tsp. onion powder

1/4-1/2 tsp. curry powder

           

Can fill 20 cream puffs (recipe in appetizer section) or I like to eat it with Nut Thin crackers or on top of lettuce as a salad.