Egg Free Ranch Dressing

Note: This recipe has dairy, but no eggs. It actually comes out BETTER than Hidden Valley Ranch Dressing, though.

Ingredients:

1/4 c Just Mayo
1/4 c yogurt (not the whey, just the solid part)
fresh ground black pepper
salt to taste
2.5 tsp Hidden Valley Ranch mix
1 tbsp whipping cream
1 tsp cholula
1/4-1/2 tsp Ploughman’s mustard

Directions:

Mix well and enjoy!

Tastes great with salad, as a pizza dip, or a vegetable dip.

NOTE: You can add fresh chopped dill, fresh chopped spinach, and the giardiniera mix from Potbelly’s sandwich shop for a phenomenal dip. It IS a bit spicy, though, so watch it with the Potbelly mix if you can’t tolerate spicy food.

Raw Tomatillo Salsa

By Rick Bayless

Makes 1.5 cups

Ingredients:

4 medium (about 8 ounces total) tomatillos, husked, rinsed and quartered
1large garlic clove, peeled and quartered
Hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
1/2 to 2/3cup (loosely packed) roughly chopped cilantro
Salt

Directions:

  1. Combine tomatillos, garlic, chile and cilantro in a blender jar or food processor.
  2. Add 1/4 cup water and a generous 1/2 teaspoon salt.
  3. Process to a coarse puree.
  4. If using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades.
  5. Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency.
  6. Taste and season with additional salt, if you think necessary.
  7. Serve right away.

Strawberry Yogurt Bundt Cake

From Food.com.

Ingredients:

1 cup butter, softened
2 cups sugar
3 eggs
1 tablespoons lemon juice
1 lemon, zested
2 1⁄4 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
8 ounces plain Greek yogurt or 8 ounces vanilla, greek yogurt

Fruit:

1/4 c flour
12 ounces fresh strawberries, diced

Glaze:

1 cup powdered sugar
2 tbsp lemon juice

Directions:

  1. Preheat oven to 325 F. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
  2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
  4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Martha Stewart Strawberry Cake

From Martha Stewart.

Ingredients:

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg
1/2 c milk
1 tsp vanilla extract
1 lb fresh strawberries, hulled and halved

Garnish:

2 tablespoons sugar

Directions:

  1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
  2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
  3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
  4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

Peanut Butter Oh’s

This is a family recipe. It is SOOO good! Always goes quick in our house. Enjoy!

INGREDIENTS:

Half a box of Oh’s Cereal (they sell it on Amazon and at Walmart)
2 tbsp butter
1/2 jar peanut butter (1 c)
1/2 little bear of honey (3/4 – 1 c, depending on how sweet you like it)
pinch salt
1 tsp ground ginger
1 tsp fresh ground cardamom
1/2 tsp ground cinnamon
1/2 c sliced almonds

DIRECTIONS:

  1. On stove in big pot over medium heat: Add butter. Let it melt. Add peanut butter and honey. Mix well. Add salt, ginger, cardamom, and cinnamon. Take pot off heat. Add cereal and almonds. Mix well.
  2. Pour into greased square pyrex. Let cool all the way and slice.
  3. Enjoy!

NOTE: you can sub cheerio’s, or plain life cereal.

NOTE2: if you don’t like spices, don’t add them. If you want a lightly spiced taste, halve the amount of spices I have used above. The above spice level is “Indian”, not “American”. And it’s divine! 🙂

Carrabbas’ Blackberry Sangria (Single Serv)

This is an adaptation of the Carrabbas’ Blackberry Sangria recipe. That recipe was for 2 bottles of liquor. I wanted a singletons portion. Recipe makes just about a liter of liquor (about 4 cups).

Ingredients:

1 750 ml bottle of Riunite Lambrusco
1 c cranberry juice
1 c Monin blackberry syrup
100 ml Tuaca Italian liquor
1 oz Sprite
lemon and orange slices for garnish

Directions:

Mix everything up except the Sprite and garnish.

Serve over ice, topped off with Sprite and garnish.

Enjoy!

Shredded Sweet Potato Fritters

Note: These also make terrific veggie burger patties.
One bowl recipe.
Adapted from Simply South.

Ingredients:

400 g peeled shredded sweet potato (about 4)(about 1 3/4 c)
1/2 ground dry roasted peanuts (or honey roasted peanuts)
1 c unsweetened ground coconut
1 tsp fennel seeds
1/2 tsp turmeric powder
1/2 tsp cayenne pepper or paprika
1/4 c gram flour
1 small onion, finely chopped
1 sprig curry leaves
2 tbsp coriander leaves, chopped
1 tsp salt
oil for deep frying

Directions:

  1. Mix well.
  2. Roll into balls, 1.5 in diameter.
  3. Deep fry for around a minute. Will brown.
  4. Take out and drain on dish with paper towel on it.
  5. Enjoy!