September 23, 2011

Farmer’s Salad

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In an attempt to hold onto summer a little longer I wanted a salad for dinner that wasn’t the same salad we’ve had a hundred times over the last four months. For the Love of Cooking provided this recipe and it hit the spot with creamy textures, lots of dill and plenty of garlicky goodness.   

Ingredients

  • 1 lb. container of large curd cottage cheese
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 cup of grape tomatoes
  • 1 cup of sugar snap peas, diced
  • 1 medium cucumber, peeled & diced
  • 4-5 tablespoons fresh dill, chopped
  • Dash of garlic powder
  • Sea salt and freshly cracked pepper, to taste

Directions

  1. Dice all of the vegetables.
  2. Combine the cottage cheese with the yellow bell pepper, orange bell pepper, grape tomatoes, sugar snap peas, and cucumber in a large bowl.
  3. Add the chopped dill and season with a dash of garlic powder, and sea salt and freshly cracked pepper, to taste.
  4. Mix until evenly coated. Taste and re-season if needed.  Refrigerate until ready to serve.

Ginger Snap Cookies

Ginger Snap Cookies

It’s September and despite the 100 degree temperatures that we’re still enduring here in the south, our house is outfitted in browns, oranges, pumpkins, and fall scented candles.  These cookies, found at All Recipes, were an instant hit with their chewy middles and crispy outer shell.  They are the perfect treat to herald in the harvest season. 

Ingredients

  • 2 cup packed brown sugar
  • 1 1/2  cup vegetable oil
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2/3 cup white sugar for decoration
Directions
Preheat oven to 375*
  1. In a large bowl, mix together the brown sugar, oil, molasses, and eggs.
  2. In another bowl, combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
  3. Bake for 8-10 minutes in preheated oven, or until center is firm. Cool on wire racks.

Makes approximately 5 dozen and they freeze amazingly well!

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September 6, 2011

Crock Pot Beef Stew

Beef Stew 

Taken from All Recipes this is an instant go-to Sunday night dinner.  Served up in big bowls and rolls from the can, (because I’m classy like that) this couldn’t be simpler to pull together.

Ingredients

  • 1 pound beef stew meat, cut into 1 inch cubes
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 1 1/2 cups beef broth
  • 3 potatoes, diced small
  • 4 large carrots, sliced
  • 3 stalks celery, chopped
Directions
  1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Beef Stew

Did you enjoy this recipe, the photos found here, or Good Stuff in general? Head over to Facebook and like the page!  When you Share a recipe (using the social media buttons below each post) with friends and family you’re helping to make the world a better place.  And it makes me happy.  Mostly it makes me happy.  It also helps me, and all the other food blogs used here, to keep doing what we love doing; sharing good food.  Thanks for visiting!  - Shanna

September 1, 2011

Miss Rachel’s Pineapple Cake

Miss Rache's Pineapple Cake

Back in the day, when I lived in Utah, Miss Rachel used to whip up some of the best food for us!  Besides the Crunchy Lime “scrimps”, she pulled this effortless cake together and until the other day, when I stumbled on it while browsing old recipes, I’d forgotten about it!  It’s moist, sweet and completely worth making again and again!

Ingredients

  • 2 eggs
  • 2 cups sugar
  • 20 oz. can of crushed pineapple
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla

Frosting

  • 8 oz. cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup butter, softened

Directions

Pre-heat oven to 350 degrees

  1. Mix all cake ingredients in a large bowl and pour into a 13x9 cake dish.
  2. Bake 45 minutes, or until a toothpick comes out clean. 
  3. Mix frosting ingredients in a bowl, mix well then spread over cooled cake.

Did you enjoy this recipe, the photos found here, or Good Stuff in general? Head over to Facebook and like the page!  When you Share a recipe (using the social media buttons below each post) with friends and family you’re helping to make the world a better place.  And it makes me happy.  Mostly it makes me happy.  It also helps me, and all the other food blogs used here, to keep doing what we love doing; sharing good food.  Thanks for visiting!  - Shanna