Wednesday, September 28, 2011

Butternut Squash Salad with Vinaigrette

I am a huge fan of butternut is my favorite squash!  I had some leftover cubed butternut squash and decided to give this recipe a try.  It is a yummy salad combo and the dressing compliments it perfectly.  -Kristin

Salad greens
Grated Apple
Sauteed onion
Dried cranberries
Chopped pecans or walnuts

2 pounds butternut squash, cubed in about 1 inch pieces
Olive oil
Kosher salt
  •  Mix together and bake at 400 for 20-30 minutes until fork tender.  Let cool completely.
1/2 cup olive oil
3 Tablespoons Red Wine Vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper 
  • Layer salad ingredients including cooled squash.
  • Mix dressing and pour some on your salad combo.

Apple Cashew Salad with Poppy Seed Dressing

This is a recipe from my friend Janice.  It was served at a party we went to and it was a hit.  The combination is unique and oh so yummy!  The dressing is so good and so creamy!  It has the perfect amount of subtle sweetness. -Kristin

1 head Romaine lettuce, chopped finely
1 (10 oz.) bag spinach leaves
2 large green apples, diced
1 (8-10 oz.) can cashew halves
8 oz. Swiss cheese, cubed small
1 cup dried cranberries

1/2 cup sugar
1/2 cup olive oil
1/2 cup applesauce
1/3 cup apple cider vinegar
1/2 cup finely chopped onion
1 teaspoon dry mustard
2 Tablespoons poppy seeds
  • In  a large bowl combine the salad ingredients.
  • In a blender combine all the dressing ingredients except the poppy seeds.  Blend well.
  • Add the poppy seeds and give a quick blend.  
  • Store dressing in the refrigerator. 

Tuesday, September 13, 2011

No-Bake Energy Bites

I adapted this recipe from Smashed Peas and Carrots Blog, they are quick and easy!  I needed an afternoon snack for the kids and was glad to have found this recipe!   -Kristin

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/4 - 1-2 cup ground or unground flax seed
1/2 cup mini chocolate chips
1 teaspoon vanilla
  • Mix everything above in a medium bowl.   
  • Roll into balls and place in refrigerator, hopefully for at least a half an hour.
  • Store in an airtight container and keep refrigerated for up to 1 week.

S'more Rice Crispy Treats

These are delicious...and addicting, beware!  Perfect for a s'more craving!  -Kristin

6 cups marshmallows
4 Tablespoons butter softened
4 teaspoons vanilla extract
5 cups Rice Krispies
2 cups graham crackers, broken into coarse pieces
2 cups milk chocolate chips, or cut up Hershey bars
  • In a large microwave safe bowl place the butter and the marshmallows in.  Microwave until the marshmallows are melted.
  • Remove from the microwave and stir well.  
  • Stir in the remaining ingredients.
  • Place into a greased 9x13 pan.