Apple CIder Donuts

recipe found here (add ~4 minutes to cooking time)

Spicy Tomato and Cheddar Soup

Farmhouse Rules' recipe

Glazed Donuts

425 degrees for 7 minutes; then 350 degrees for 6-8 minutes
(original recipe)

Meringues Cookies

bottoms brushed with melted white chocolate and toasted, sliced almonds
(original recipe)

Easy Roasted Vegetables

Easy Roasted Vegetables

INGREDIENTS:

• 1 summer squash, sliced 1/4-1/2" thick
• 1 zucchini, sliced 1/4-1/2" thick
• half a crown of broccoli, divided into pieces
• 1 cup cherry or grape tomatoes
• 3 tablespoons EVOO
• 3 cloves garlic, sliced in halves
• salt and pepper, to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F.
2. Add squash, zucchini, tomatoes, EVOO, garlic, and salt and pepper to a mixing bowl.  Toss to evenly coat.
3. Pour ingredients onto a rimmed baking sheet, making sure that vegetables do not overlap.  Bake for 20 minutes.
4. Flip vegetables, and add broccoli, making sure that there is enough oil to coat broccoli.  Bake for 15-20 more minutes.
5. Serve immediately or at room temperature.

Slow-cooked Salmon

featured: salmon with a bed of scallions and ginger

Watermelon Punch

Watermelon Cosmo Punch


INGREDIENTS:

• 1 large, whole, seedless watermelon (makes about 8-9 cups of watermelon juice)
• 750ml non-flavored vodka
• 1 lime
• ice

DIRECTIONS:

1. Slice the watermelon, and cube the red fruit (take out any stray, black seeds).  Set fruit in bowl.  Using a food processor, blender, or Nutribullet, puree the watermelon pieces in batches.  Use a mesh strainer to separate the juice.  Discard the foam and puree bits...you only want the juice!
2. In a large pitcher, combine watermelon juice, vodka, and lime juice.  Stir well.  Refrigerate for over an hour.  Serve cold and over ice.   

Lemon Cake with raspberry buttercream frosting

3-tiered lemon cake recipe (I omitted the lemon extract.)
raspberry buttercream frosting recipe

Braised Short Ribs

recipe by The Pioneer Woman

Arroz con Pollo

original recipe found here

Cheese-Stuffed Dates with Prosciutto

original recipe found here

Harry Potter Party 10.18.14

"Bob Salad" Copy

Rustic Apple Tart

original recipe found here

The Very Merry Berry Christmas Cake

original recipe found here

Chocolate Pavlova

Food Network Kitchen- Chocolate Pavlova with Strawberries and Cream

Breakfast Tart

Farmhouse Rules' Breakfast Tart

Asian Beef & Veggie over White Rice

Asian Beef & Veggie Stir-Fry

Adapted from food.com

INGREDIENTS:

• 3 tablespoons cornstarch, divided
• 1/2 cup water, plus 2 tablespoons water, divided
• 1/2 teaspoon garlic powder
• 3 cloves garlic, minced
• 1/2 pound boneless round/chuck steak cut into strips
• 2 tablespoons vegetable oil
• 2 cups veggie (broccoli florets or green beans)
• 1/4 cup shaved carrots
• 1 small onion, chopped
• 1/3 cup reduced sodium soy sauce
• 2 tablespoons light brown sugar
• 1 teaspoon ground ginger
• cooked white rice

DIRECTIONS:

1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.  Add beef and toss.
2. In a small pot of boiling, salted water, add green veggie and cook for 2-3 minutes.  Use a slotted spoon to remove veggie from pot and place in ice bath.  After a couple of minutes, drain and set aside.
3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4. Stir-fry onion in remaining oil for 4 minutes.  Add garlic for one more minute.
5. Add beef, carrots, and green veggie to pan.
6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.  Cook and stir for 2 minutes.
7. Serve over white rice.

Southwestern Chili

Southwestern Chili

Adapted from Real Simple magazine

INGREDIENTS:

• 2 tablespoons olive oil
• 3 large carrots , diced 
• 1.5 large white onions, chopped
• 2 green peppers, diced
• 3 cloves garlic, minced
• 1 pound ground beef
• 5 tablespoons tomato paste
• 2 (15 oz) cans black beans, rinsed
• 1 (15 oz) can kidney beans, rinsed
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons kosher salt (to taste)
• 2 teaspoons fresh ground black pepper (to taste)
• 1/2 cup frozen corn kernels
• grated Cheddar for serving

DIRECTIONS:

1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onions, and peppers-- cook, stirring occasionally, for 5-7 minutes.  Add garlic for 1 more minute.
2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
3. Stir in the tomato paste and cook for 1 minute.
4. Stir in the beans, corn, chili powder, cumin, 5 cups water, salt, and pepper.
5. Simmer over medium heat until the vegetables are tender, 20 minutes minutes.
6. Serve topped with cheese.