Strawberry Poppyseed Salad

Every late spring, I look forward to Panera Bread offering this seasonal salad.  Since finding this copycat version, I can now enjoy it any time.

Strawberry Poppyseed Salad

Yield:  2 Salads

3 cups iceberg lettuce, chopped

3 cups romaine lettuce, chopped

1 cup sliced strawberries

1 cup fresh blueberries

1 cup mandarin oranges, drained

1 cup fresh or canned pineapple chunks, drained

1/2 cup pecans

2-3 chicken breasts, grilled* and sliced (optional)

In two large individual serving bowls, layer ingredients in order listed above.   

*Breasts can be grilled in any manner, but I like to brush them with olive oil, sprinkle them with lemon pepper, and then grill them using my George Foreman grill.

Dressing

1/2 cup light mayonnaise**

1/4 cup skim milk

1/4 cup Splenda**

1/8 cup white vinegar

1 tbsp. poppy seeds

Whisk dressing ingredients together.  If needed, dressing can be thinned with additional milk.  Drizzle desired amount on salads and serve!

**Sugar can be substituted for the Splenda, and regular mayonnaise for the light.  When made as written with one chicken breast per serving, this salad has 737 calories per serving.

Click here for printable format

 Dressing recipe from food.com:  http://www.food.com/recipe/strawberry-poppyseed-salad-panera-copycat-454320?scaleto=2&mode=null&st=true

 

Deviled Eggs

Deviled Eggs are a staple at family reunions, picnics, and holiday meals.  This recipe is very basic and can easily be customized. 

Paprika for garnishing not pictured.

 Deviled Eggs

6 hard-cooked eggs
1/4 cup mayonnaise
1 tsp. vinegar
1 tsp. prepared mustard
1/8 tsp. salt
Paprika (optional)

Halve hard-cooked eggs lengthwise; remove yolks and mash with a fork or pastry blender.  Stir in mayonnaise, vinegar, mustard, and salt.  Stuff egg whites with yolk mixture.  Garnish with paprika if desired. 

Click here for printable format 

This recipe can easily be customized to personal taste so just start out with the stated  quantities of ingredients, mix, and then add more of whatever ingredient you prefer.  You can also add sweet pickle relish to taste if desired.

For sweet deviled eggs, omit vinegar, mustard, and salt.  Add a small amount of sugar to taste and desired amount of sweet pickle relish.


 

Peanut Butter Cream Pie

Peanut Butter Cream Pie has a graham cracker crust and a filling made with peanut butter, cream cheese, and whipped topping.  With its delicious, decadent filling topped with chopped peanuts, how could it not be good?

Peanut Butter Cream Pie

Taste of Home has amazing recipes, and one of them is the Peanut Butter Cream Pie recipe found here:  http://www.tasteofhome.com/recipes/peanut-butter-cream-pie

Graham Cracker Crust:  http://easyaspiecanbe.blogspot.com/2014/05/graham-cracker-crust-and-tutorial.html

This recipe was shared with me by my friend Maureen Sinkiewicz.  I had never heard of peanut butter pie until she mentioned it, so I asked her for the recipe.  I am so glad I did, because it is delicious!

Graham Cracker Crust and Tutorial

A graham cracker crust is so easy to make and much better than one bought from a store...plus you can use that pretty pie plate that's been hiding in your cabinet! ♥

Butter shown is for a 9-inch crust.

Graham Cracker Crust

9-inch standard pie plate:

1 1/3 cups graham cracker crumbs
1/4 cup butter, melted
3 tbsp. sugar

10-inch and/or deep dish pie plate:

2 cups graham cracker crumbs
6 tbsp. butter, melted
4 1/2 tbsp. sugar

Preheat oven to 375 degrees. Combine crumbs, butter, and sugar. Press into an ungreased pie plate.  Bake at 375 for 5-10 minutes or until crust starts to lightly brown. Cool.  

Click here for printable format 

Baking Tip for Easily Removing a Piece of Crumb-Crust Pie:  Just before serving, rub the outside of the filled pie plate with a warm, damp towel.  This softens the butter in the crust, making it less likely to stick to the pie plate.  To prepare the towel, rinse it in very hot water, then wring it well. 

Graham Cracker Crust 101:

I prefer to make my own graham cracker crumbs, because I like the texture and visual appeal of the crust.  I don't use a food processor to crush the graham crackers as that makes the crumbs very fine, and I like a coarser texture.  Are you ready?  Here we go!

Fold a piece of wax paper in half, and then unfold it on your counter.  Place some graham cracker squares in the middle:

Place an unfolded piece of wax paper on top, and using the middle part of a rolling pin, with both hands (I had to use one hand to take the photo), crush the crackers coarsely.  Do not roll the pin back and forth; just push down on the crackers.   Take off the top sheet of wax paper, and lift the bottom sheet of wax paper by each side using the fold to help you funnel the crumbs into a measuring cup.  Repeat process until desired amount of crumbs is obtained.

 

 Combine crumbs, butter, and sugar:

 Press into an ungreased pie plate:

 Bake at 375 for 5-10 minutes or until crust starts to lightly brown. Cool. 

Easy Bacon & Cheese Quiche

This is a flavorful quiche made with bacon and cheddar cheese.  It comes together in a snap and is great for breakfast, brunch, or dinner!

Easy Bacon & Cheese Quiche

1 (2.5 or 3 oz.) bag of real bacon pieces
1/2 cup chopped onion
1 1/2 cups shredded sharp cheddar cheese
3/4 cup canned Parmesan cheese
4 eggs, lightly beaten
1 cup half-and-half or evaporated milk
1 9-inch unbaked pie shell

Preheat oven to 400 degrees. In a medium bowl, mix the bacon, onion, cheddar cheese, and Parmesan cheese. Place this mixture in the unbaked pie shell.  Mix the eggs and half-and-half (or evaporated milk) in a bowl.  Pour the egg mixture over the cheese mixture.  Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees, and bake for an additional 35 minutes until top of quiche begins to turn brown.  Allow it to cool 10 minutes before serving. Shield the pie crust edge for the first 20 minutes of baking time.  (See information and photo below.)

 Click here for printable format

 Perfect Pie Crust:  http://easyaspiecanbe.blogspot.com/2013/12/perfect-pie-crust-recipe-and-tutorial.html

I like to serve fruit salad with quiche, and here is a fantastic recipe!

Fruit Salad:  http://easyaspiecanbe.blogspot.com/2014/04/fruit-salad-recipe-and-tutorial.html   
  
I adapted this recipe from the original recipe shared with me by friend Margaret Lauher Walker.  :)

Shielding pie crust edges 101:

prevent pie crust edges from burning or getting too dark. - See more at: http://www.raspberry-depot.com/pie-crust-shield-protector.html#sthash.Yndj1Hm9.dpuf

prevent pie crust edges from burning or getting too dark. - See more at: http://www.raspberry-depot.com/pie-crust-shield-protector.html#sthash.Yndj1Hm9.dpuf

Pie crust shields prevent pie edges from browning too much or burning while the rest of the pie is baking.  You can buy silicone or aluminum pie crust shields, or you can make your own.  To make your own, you need 3 foil strips that are 3 inches wide.  Cut each strip in half so that you have 6, 3-inch wide strips.  Fold each strip in half lengthwise.  Place your pie in the oven (next to the bottom rack position is best), and then place the folded strips over the edges as shown in the photo.  In this particular recipe, remove the strips after the quiche has baked 20 minutes.

 

Taco Meat

If you don't have a favorite taco filling recipe, I encourage you to give this one a try! 

Salt not pictured.

Taco Meat

2 pounds ground beef
1 (8 oz.) can tomato sauce
1 (16 oz.) can refried beans
1 (1 oz.) packet taco seasoning mix
1/2 to 1 cup water
Salt and pepper to taste

In a large skillet (I use a 5 qt. saute pan), brown the ground beef over medium heat; drain.  Return meat to the skillet, and stir in the tomato sauce, refried beans, and taco seasoning mix. Add 1/2 to 1 cup of water depending on desired consistency.  Salt and pepper to taste.  Simmer for 5-10 minutes until heated through.

Click here for printable format

I adapted this recipe from the original recipe shared with me by my cousin Linda.

  

Fruit Salad Recipe and Tutorial

This delicious fruit salad is simply the best.  It lends itself to a simple breakfast or brunch but is pretty enough to be served during a special dinner.  I have been honored to have it featured on professional food blog Mrs. Happy Homemaker.

Fruit Salad

6 navel oranges, peeled and sliced thinly
1 to 1 & 1/4 pounds red seedless grapes, halved
1 (20 oz.) can of chunk pineapple, drained
1 (16 oz.) bag of frozen whole strawberries
3 or 4 bananas, sliced
Sugar

Layer the oranges in a flat container giving each layer a nice heavy coating of sugar.  Layer the halved grapes in a separate container sugaring each layer heavily. Cover, and let them set out at room temperature for several hours to get the juices flowing. Stir occasionally. (I usually prepare mine the night before, and after they have set out awhile, I put them in the refrigerator overnight until I am ready for them the next day.)

After they have set out at room temperature for several hours or have been in the refrigerator overnight, combine the oranges and grapes, and then mix in the drained pineapple chunks. Cover, and put the mixture into the refrigerator for an hour for the flavors to meld. Remove the frozen strawberries from the bag, place them on a plate in a single layer, and set them on the counter to defrost at room temperature. This will usually take about 45 minutes. Add the strawberries and sliced bananas shortly before serving.

Click here for printable format 

This recipe is an old family recipe handed down to me by my mom. Growing up, she remembers her mother serving it at every Christmas dinner. 

Fruit Salad 101:

Layer the oranges in a flat container giving each layer a nice heavy coating of sugar.  You really can't sugar them too much:

  

Here is the second layer--just sugar as before:

Layer the halved grapes in a separate container sugaring each layer heavily.  Lay the grapes with the cut side up:

I waited about 3 hours before stirring the oranges and grapes for the first time.  I stirred them again in a couple of hours and then put them in the refrigerator overnight.  Here are the grapes and oranges after the first stir:

The next day, I combined the oranges, grapes, and drained pineapple and put the mixture back into the refrigerator to chill for one hour.  Meanwhile, I set the strawberries out on the counter to defrost:

After an hour had passed, I added some sliced bananas and the strawberries to the salad, and it was ready to serve!

  

Corn in Butter Sauce

Corn in Butter Sauce contains a homemade sauce that will transform ordinary frozen corn into a delicious side dish in minutes.

Corn in Butter Sauce

1 (16 oz.) package frozen corn

1/2 cup (1 stick) real butter

2 tsp. cornstarch

1 tsp. sugar

1/2 tsp. salt

1/8 tsp. pepper

Cook corn in the microwave or on the stovetop according to package directions.  While corn is cooking, combine the other ingredients in a small saucepan and heat over medium heat whisking constantly until boiling.  Pour over cooked corn, stir, and reheat briefly.

Click here for printable format 

Lemon Delight

Nothing says springtime like the sweet, tart taste of lemons, and this lemony dessert does not disappoint!

The lemon and one of the whipped toppings are for garnishing the dessert.

Lemon Delight

This delectable recipe comes from Mommy's Kitchen:  http://www.mommyskitchen.net/2013/03/luscious-lemon-delight-easy-easter.html

Note:  One can of lemon creme pie filling can be used.  For a thicker layer, use two.

 

Coconut Cream Tarts

Easy? Check. Elegant? Check. Can be assembled in just minutes? Check. What dessert could be more perfect for Easter than these beautiful Coconut Cream Tarts?

 Coconut Cream Tarts

 MyRecipes features many fabulous recipes, and one of them is the Coconut Cream Tarts recipe found here:  http://www.myrecipes.com/recipe/coconut-cream-tarts-50400000108721/

Note:  Here is my super easy whipped cream recipe!  http://easyaspiecanbe.blogspot.com/2013/12/whipped-cream-recipe-and-tutorial.html

Lasagna

 After making my lasagna recipe for her family, a dear friend said, "My picky son made yum-yum noises the whole meal and completely cleared his plate without a single complaint! I think I'll have to call it Regina's Miracle Lasagna." ♥

Finely shredded mozzarella is pictured, but I prefer the regular shredded.

Lasagna

2 pounds 85/15 ground beef
1/2 pound sausage 
2 cloves minced garlic or 1 tsp. minced jarred garlic
2 (14.5 oz.) cans diced tomatoes
2 (6 oz.) cans tomato paste
2 tbsp. dried parsley
2 tbsp. dried basil
1/2 tsp. pepper
1 tsp. oregano
1 tsp. salt
1 (24 oz.) carton cottage cheese
2 eggs, beaten
1/2 cup canned Parmesan cheese
another 2 tbsp. dried parsley
another 1 tsp. salt
16 oz. (4 cups) mozzarella cheese (plus a little extra)
10 American Beauty lasagna noodles*

In a large skillet (I use a 5 qt. saute pan), combine the ground beef, sausage, and garlic. Cook over medium heat until browned. Drain half the fat. Add undrained tomatoes, tomato paste, 2 tbsp. parsley, basil, pepper, oregano, and 1 tsp. salt. Cover and simmer for 45 minutes while you're working on the other steps.

Bring a large pot of water to a boil. (I use an 8 qt. stock pot.) Add 1/2 teaspoon of salt and 1 tablespoon of olive oil or vegetable oil to the water. Add the lasagna noodles and cook until still slightly firm (al-dente--not overly cooked). When done, drain and lay flat on a sheet of foil until ready to use.

In a large bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 tbsp. of parsley, and 1 tsp. of salt. Stir together well. Set aside.

To assemble:

Preheat oven to 350. Arrange 4 cooked lasagna noodles in the bottom of a deep 9x13 pan, overlapping if necessary. Spoon 1 and 1/2 cups of the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with 2 cups of mozzarella cheese. Spoon a little less than half of the meat sauce over the top. Repeat, ending with the meat sauce layer. Sprinkle top generously with extra Parmesan cheese. Bake in a 350 degree oven for 40-45 minutes until hot and bubbly. Cover with some additional mozzarella cheese and bake for another 2-3 minutes or until melted. After removing from oven, let sit for 10 minutes before serving.

 Click here for printable format

Just an FYI:  From start to being ready to serve, the lasagna takes almost exactly 3 hours to make.  But about the last hour is baking/resting, so that gives you time to clean the kitchen and make a salad.  

NOTES:  1)  Don't be put off by the ingredient list or length of recipe.  It is easy to make, and most of the ingredients are common spices. 
2) You will only use 8 lasagna noodles, but cook 10 noodles for extra to test if the noodles are cooked enough and to have in case any would tear while assembling the lasagna.    

Lasagna Assembly 101:

Place everything you need to assemble your lasagna (the 9x13, cooked noodles, cottage cheese mixture, shredded mozzarella, and meat mixture) in one area:

Here is a closeup of the noodles on the foil:

Here is the meat mixture.  With a spoon, make a line through the meat mixture a little to one side of the middle.  The lesser side will be in the bottom layer, and the other side will be on top insuring that you have plenty of meat to cover the top of the lasagna.

Here we go!   Arrange 4 cooked lasagna noodles in the bottom of a deep 9x13 pan, overlapping if necessary:

Spoon 1 and 1/2 cups of the cottage cheese mixture over the noodles. Spread evenly:

 

 Cover cottage cheese with 2 cups of mozzarella cheese:

Spoon a little less than half of the meat sauce over the top:

Repeat, ending with the meat sauce layer:

Sprinkle top generously with extra Parmesan cheese:

 Bake in a 350 degree oven for 40-45 minutes until hot and bubbly. Cover with some additional mozzarella cheese and bake for another 2-3 minutes or until melted. After removing from oven, let sit for 10 minutes before serving.  Enjoy!