Peach Cobbler Dump Cake

Peach Cobbler Dump Cake

 

2 cans (15-16 oz) peaches in heavy syrup

1 yellow cake mix

1/2 cup (1 stick) butter, cut into small pieces

1/2 tsp. cinnamon (or to taste)

 

Pour peaches (including juice) into a small casserole dish. (The original recipe says a 9x13, but I use a smaller one) Pour dry cake mix on top and press down firmly. spread the butter pieces evenly on top and sprinkle with cinnamon. Cover and bake at 375 degrees for 45 mins. Serve with vanilla ice cream.

Raspberry Fluff

Raspberry Fluff

32 oz Vanilla Yogurt

Large package (I don't remember if it's 6 or 8 oz) Jello instant vanilla pudding mix, dry

Large Tub Cool Whip

1 package frozen raspberries

Mix yogurt and cool whip in a large bowl. Add dry pudding mix and stir until blended. Fold in frozen raspberries and refrigerate at least 1-2 hours. Serve cold.

Black Bean Dip

Black Bean Dip

Ingredients:

2 cans of black beans, drained and lightly blended (add back a little bit of the juice as you blend it so it’s not too dry and not too juicy)

4 avocados

2 tablespoons lemon juice

¼ teaspoon pepper

Dash of salt

1 cup sour cream

½ cup mayonnaise

1 package taco seasoning

1 bunch green onions with tops chopped

1 large tomato

1 large can of black olives chopped or 2 small cans pre-chopped

8 oz grated cheddar cheese

1 large bag tortilla chips

Peal and mash avocadoes into a bowl with lemon juice, salt, and pepper.  In a separate bowl, combine sour cream, mayonnaise, and taco seasoning mix.

To assemble (fits nicely in a 9X13 dish): Spread black beans on a large shallow serving platter; top with seasoned avocado mixture; layer with sour cream taco mixture; sprinkle with chopped onions, tomatoes, and olives.  Cover with cheese.  Serve with tortilla chips.

Enjoy!

Asparagus Gruyere Tart

Ingredients

• Flour, for work surface
• 1 sheet frozen puff pastry
• 5 1/2 ounces (2 cups) Gruyere cheese, shredded
• 1 1/2 pounds medium or thick asparagus
• 1 tablespoon olive oil
• Salt and pepper

Directions

1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Cook's Note

Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere.

This recipe was found here http://www.marthastewart.com/318340/asparagus-gruyere-tart

Kettle Corn

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup white sugar
• 1/2 cup unpopped popcorn kernels

Directions

1. Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.

This recipe was found here http://allrecipes.com/recipe/kettle-corn/.

Broccoli Boo Salad

• 3/4 cup Mayonnaise
• 2 Tbsp sugar
• 2 Tbsp vinegar
• 2 Tbsp milk
• 8 cups broccoli florets
• 1/2 cup chopped red onion
• 6 to 8 bacon strips, cooked and crumbled
• 1/2 cup raisins
• 1/2 cup sunflower seeds
• 1 can drained mandarin oranges

• In a small bowl, whisk Mayo, sugar, milk and vinegar. Cover and refrigerate for at least 2 hours. In a large bowl, combine broccoli, oranges, onion, bacon and raisins. Add dressing and toss to coat. Cover and refrigerate for 1 hour.

Kalua Pork

1 6lb pork shoulder roast (boneless or bone in)
1 1/2 Tbsp red Hawaiian sea salt (regular sea salt will do)
1 Tbsp liquid smoke

Pierce roast with a meat fork.  Rub salt all over.  Rub liquid smoke all over.  Cook in a crock pot on low 16-20 hours (cook time will be longer with a bone-in roast).  I used a boneless roast and it was done after about 10 hours.  Remove the meat from the crock pot, remove any fat, shred, and return to the crock pot.  Before returning the meat to the crock pot, I remove the congealed stuff from the juices. 

Candied Walnut Salad

Candied Walnut Salad

1 Bag of Spinach

¾ C. Craisins

2 Apples (cored and chopped, don’t peel)

Orange Juice (enough to toss apples in)

½ C. Caramelized Walnuts*

Honey Red Wine Vinaigrette Dressing**

Wash spinach.  Set aside to drain.  Caramelize walnuts.  Chop apples and toss in orange juice.  When ready to serve, toss lettuce, craisins, walnuts, and apples (drain off orange juice first) in large bowl.  Serve with vinaigrette dressing.

*Caramelized Walnuts:  2 T. brown sugar, ½ T. light corn syrup, 1/8 t. cinnamon, ½ T. butter, ½ C. walnuts

Place brown sugar, corn syrup, butter, and cinnamon in a non-stick skillet. Cook on medium to medium-high heat until it bubbles.  Add nuts and stir to coat.  Continue cooking for 5-7 minutes, stirring constantly until nuts turn golden brown in color and smell toasted.  Transfer to foil or waxed paper and cool completely.  Break apart with your fingers.

**Honey Red Wine Vinaigrette Dressing:  ½ C. red wine vinegar, ½ C. honey, 1-2 cloves garlic, 1 tsp. kosher salt,

                                       ½ tsp. coarsely ground black pepper, ½ C. canola oil

In a blender, combine vinegar, honey, garlic, salt and pepper.  Place lid on blender and blend on high.  While blender is running, add oil in a steady stream.  Store in refrigerator for 2-3 weeks.  Shake well before using.

(I make the walnuts and the dressing the night before I am serving the salad.  To keep the salad ingredients crisper,  don’t add the walnuts and the dressing until ready to serve.  The dressing recipe makes more than is needed for the salad, so make sure you don’t dump it all on.  You will have a very soggy salad!  Use maybe about half.  Then you have some left over for another salad!!)