Marinated Tomato Salad with Herbs

The Pioneer Woman now has a television show on The Food Network. I watched a sneak peek a few days before it came on, and they showed her making this dish. I love fresh, homegrown tomatoes, so I wanted to give it a try. It is amazing! We had friends over for a barbecue dinner and it was definitely the hit of the evening. Even brawny meat and potatoes guys were going back for seconds. I highly recommend this!

Ingredients:
6 to 8 ripe tomatoes
4 green onions
1 cup extra-virgin olive oil
3 to 4 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper
Handful fresh parsley leaves, lightly chopped
12 fresh basil leaves, chiffonade

Directions:

Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl.  (I forgot to cut the wedges in half again.)

Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.

Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.

Add the herbs and gently toss to combine. 

Cover and refrigerate for a couple of hours before serving.

There is no way this would be good with store-bought tomatoes in the winter, so make it now while you can get good homegrown ones!  I got mine at the produce stand and they were excellent!

Sugared Rhubarb Muffins~by Kelsey

 I found this recipe on allrecipes.com.  It was quick, easy and good!  I doubled it, because 12 muffins don't last very long around here.

 

Ingredients

• 2 cups all-purpose flour
• 1 1/4 cups sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup fat-free milk
• 1/3 cup canola oil
• 1 cup chopped fresh or frozen rhubarb

Directions

1. In a bowl, combine the flour, 1 cup sugar, baking powder and salt. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in rhubarb.
2. Fill paper-lined muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350 degrees F for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

One muffin equals 226 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 153 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Pulled Pork Sandwiches ~ by Sarah

When I make a pork roast, I am more excited about dinner the next night.  I use whatever roast we have left over to make pulled pork sandwiches.  I love, love, love them!  They are quick and easy and a great way to utilize leftovers.

Ingredients:
leftover pork roast (I cooked mine using the Three Packets and a Roast recipe for pork roasts.)
barbecue sauce
salt and pepper to taste
hamburger buns

Directions:

Shred pork roast with two forks.  (I usually do this the night before, after we're done eating, when the roast is still warm--it's easier to shred.)  Put meat in pot over medium heat.

Make sure this is the barbecue sauce you're using.  If it's not, don't follow my recipe until you go get some!  Kidding.  Kind of.

Dump some sauce on the meat, salt and pepper, then give it a taste to see if you think it needs more sauce.

Mix well and begin to heat it over medium heat.  Stir occasionally.

Serve on hamburger buns (we always buy whole wheat, but any variety will work).  I put them under the broiler to toast them a bit, first.

If you're watching your waistline, you can do what I do.  I put mine on a sandwich thin instead of the big, carby, hamburger bun.  I actually like this better because I love the meat the most, so the taste isn't overpowered by all the bread.

Mocha Fudge Cake ~Molly

I found this recipe in Self magazine adapted from a spa in Arizona. It's delicious! I added powdered sugar on top and ate it with ice cream (Mom added milk, but that's gross).

INGREDIENTS

• 1 1/2 cups brown sugar
• 4 tablespoons butter
• 3 eggs
• 3 oz unsweetened, bittersweet, or semisweet chocolate, melted
• 3/4 cup sour cream
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoon baking soda
• 3/4 cup hot coffee
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• Vegetable oil cooking spray
• 
  
• PREPARATION
• Heat oven to 350˚. Beat sugar and butter in a bowl until combined. Beat in eggs, then chocolate, then sour cream. Sift flour and baking soda in a bowl; add to chocolate mixture. Beat in coffee, vanilla and salt until combined. Coat a 9" x 13" pan with cooking spray; pour in batter. Bake until a toothpick inserted in center comes out clean, 35 minutes.
• 
  
• THE SKINNY
• 279 calories per slice, 11 g fat (6 g saturated), 42 g carbs, 2 g fiber, 4 g protein

Baking Powder Biscuits~by Kelsey

This recipe is from my Pillsbury Complete Cookbook.  I make them often.  They are quick and easy and yummy.

Ingredients:
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk

Heat oven to 450 degrees.  Combine the flour, baking powder and salt.  Mix well.  With a pastry blender or fork, cut in shortening until the mixture resembles course crumbs.  Stirring with a fork, add enough milk until the mixture leaves the sides of the ball and forms a soft, moist, dough.  (This should be about one cup.)  On a floured surface, toss dough lightly until no longer sticky.  Roll or press dough to 1/2 inch thickness.  Cut with a 2-inch round cutter (I have found that the top of a wine glass cuts perfect sized biscuits).  Place on an ungreased cookie sheet.  Bake at 450 degrees for 8 to 10 minutes or until golden brown.  Serve warm.

Won Tons~by Kelsey

Mom usually makes these.  They are really good, so I got brave and tried to make them myself.  They turned out pretty good for my first attempt.  They are so yummy, it's worth the effort.

Ingredients:
2 lbs ground beef
finely chopped cabbage
2 whisked eggs
pkg of bean threads (I find them with the Chinese food stuff in the ethnic foods aisle of Fred Meyer)
salt
garlic salt
soy sauce
egg roll skins (these are found in the refrigerated produce section, maybe with the mushrooms in Fred Meyer, I can't quite remember)
cooking oil (lots)

Mix hamburger, cabbage, eggs, seasonings, a little soy sauce.  Break up bean threads and pour hot water on them in a bowl so they will soften.  After they have softened, add them to the hamburger mixture.

Put about 1/4 cup of the mixture on an egg roll skin and roll up like a burrito.

Use a little water on your fingers to seal the edge.  Make sure you don't get it TOO wet, though, or it will fall apart.  Place the roll on wax paper on a tray.  They will stick together, so put wax paper in between each layer if you stack them.  Cook them in oil, (I use my deep-fat fryer with about five inches of oil in it).

The trick is to cook them completely inside without burning the outside.  When they turn crispy brown on the outside they should be done.  Let them cool and then serve with a mix of soy sauce and ketchup for dipping.

Cowboy Macaroni ~ by Sarah

My cousin's wife made this the other day and it was delicious! Audrey asked for seconds and later told me it was "an amazing dinner".  I made it tonight and the whole family loved it.  And it's so easy!

Here's what you need:

Ingredients:
2 lbs. ground beef
1 medium onion, chopped
1 can creamed corn, undrained
1 can corn, drained
1 can kidney beans, drained (NOTE: The Fred Meyer brand were gross.  Don't go generic here.)
1 can diced tomatoes, undrained
1 jar spaghetti sauce
1/2 bag large elbow macaroni
shredded cheddar cheese

Directions:
Brown ground beef with onion.  Season to taste.  Add corns, beans, tomatoes, and spaghetti sauce.

Bring to boil and simmer to allow flavors to blend.

Meanwhile, boil macaroni according to package directions.  Drain and add to sauce mixture.  Mix well and pour into a large baking dish.  (My 13x9-inch pan was too small, so I was able to also fill an 8x8 dish to freeze.)  Cover with desired amount of shredded cheese.  Bake at 350 until bubbly.  I then turned the broiler on for a few minutes to brown the cheese a little.

That's it!  Enjoy!

Delicious--and it doesn't really need a side dish!