Butternut Squash Salad with Vinaigrette

I am a huge fan of butternut squash...it 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 INGREDIENTS-
Salad greens
Grated Apple
Feta
Sauteed onion
Dried cranberries
Chopped pecans or walnuts

SQUASH PREPARATION-
2 pounds butternut squash, cubed in about 1 inch pieces
Olive oil
Kosher salt
Pepper
Cinnamon

•  Mix together and bake at 400 for 20-30 minutes until fork tender.  Let cool completely.

DRESSING-
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

Dressing

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. 

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.

Strawberry Cupcakes with Strawberry Cream Cheese Frosting

These are amazing!  I shared these and the Dark Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting at a shower I had for a friend.  Both these cupcakes were a hit.  The frosting on these cupcakes is so amazingly wonderful :)  I make this recipe to fill 15 muffin cups.  When I did 12 they were too full.  Another option is to make 12 cupcakes and some minis, which are adorable!  -Kristin


1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/2 cup softened butter
1 cup sugar
1 egg
1 teaspoon strawberry extract
2 egg whites
1/4 cup milk
2/3 cup pureed strawberries- (1/3 c. for cupcakes and 1/3 c. for frosting)

FROSTING:
1/4 cup softened butter
8 oz. softened cream cheese
1/3 cup pureed strawberries
2 teaspoon strawberry extract
5-6 cups powdered sugar

• Mix together the dry ingredients for the cupcakes and set aside.
• In a bowl beat together the butter and sugar.
• Beat in the eggs and strawberry extract.
• Stir the milk and pureed strawberries together.
• Then beat in some of the flour mixture alternating with the strawberry mixture.
• Fill 15 muffin tins with cupcake liners.  Spray the tops of the muffin pan with cooking spray just in case any bake over.
• Bake at 350 for 22-25 minutes.
• Cool completely and then frost.

• For frosting beat together the softened butter and cream cheese.  Add the extract and 1/3 c. pureed strawberries.  Then beat in the powdered sugar till desired consistency.

Zucchini Pancakes

Yay, another way to use up all this garden zucchini!  This recipe makes some delicious pancakes!  I used my food processor to grate the zucchini so it was very fine.  -Kristin

2 cups flour
6 T. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 t. cinnamon
2 eggs
1 cup plain yogurt
4 T. melted butter
2 cup grated zucchini
1 cup milk

• Mix together all the wet ingredients.
• In a separate bowl combine the dry ingredients.
• Add them all together.
• Cook on griddle.

Cucumber Avocado Salsa

This is a simple dip to serve with tortilla chips.  My friend Juli shared and served this combination at a shower we had...it was a hit!  This is very basic so add more or less of anything you want.  -Kristin

3 cucumbers, seeded and minced
1 small red onion, diced
1 avocado, diced
cilantro, to taste
salt, to taste
lime juice, to taste

• Dice up the veggies.  Stir in the rest to taste.