MANDARIN AVOCADO TOSSED SALAD

1/2 cup sunflower kernels

1/2 cup slivered almonds
2 tbsp butter
1/2 cup olive or canola oil
3 tbsp cider vinegar
1 tbsp lemon juice
2 tsp sugar
1/2 tsp salt
1/2 tsp ground mustard
1 garlic clove, minced
4 cups torn leaf lettuce
1 can (11-oz) mandarin oranges, drained
1 ripe avocado, peeled and cubed
1 to 2 green onions, chopped

In a small skillet, heat the butter and saute the sunflower kernels and almonds; cool.

In a jar with a tight-fitting lid, combine the oil, vinegar, juice, sugar, salt, mustard and garlic; shake well.

In a large salad bowl, toss the lettuce, oranges, avocado, onions and sunflower/almond mixture. Drizzle the dressing over all.

Serve immediately after adding dressing to salad.

Yield: 6 to 8 servings

This is a file photo.

APPLESAUCE PORK CHOPS

 4 thick (1/2-inch) rib pork chops

2 tbsp olive or coconut oil
1 large red apple
1 cup water
1 1/2 cups unsweetened applesauce
1/4 cup chopped onion
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tsp cornstarch
1 tbsp cold water
Heat oil in a skillet over medium-high heat; add chops and brown on both sides and drain.

Cut four thin wedges from the apple and set aside. Peel and chop the remaining apple.

Add the chopped apple, applesauce, water, onion, Worcestershire sauce, garlic powder, salt and pepper to the skillet. Cover and simmer 30 to 35 minutes or until the chops are cooked through.

Remove the chops from the skillet and keep warm.

Combine the cornstarch and cold water until smooth; stir into the skillet mixture. Bring to a boil and cook, stirring, for 2 minutes. Return the chops to the skillet and heat through.

To serve, garnish chops with the apple wedges.

Note: I got this recipe from TOH about 18 or 19 years ago.

CRACKER BARREL BISCUITS

I do not know that this is the actual Cracker Barrel biscuits, but it is being put forth as such. They are biscuits that taste like Cracker Barrel's so you Cracker Barrel diners, me included, will enjoy them.

2 1/4 cups biscuit baking mix (ie: Bisquick)
2/3 cup buttermilk
1 tsp sugar
1 tbsp melted butter + additional for brushing tops

Preheat oven to 450 degrees.

Mix the baking mix, buttermilk, and sugar together in a bowl; add the melted butter and stir to make a soft dough.

On a floured flat surface, knead the dough 20 times. Roll out to a thickness of around 1/2-inch and cut out with a 2-inch biscuit cutter or a glass. Place close together on an ungreased baking sheet (I like to cover my baking sheet with parchment paper but that is a personal opinion.). Brush the tops with melted butter.

Bake at 450 degrees for 8 to 10 minutes or until lightly browned. Remove from oven and brush again with melted butter.

Note: File Photo

SPINACH, ARTICHOKE & ALMOND DIP

3/4 cup Fisher Sliced Almonds, divided

1 pkg (10-oz) frozen spinach

1 can (14-oz) artichokes, drained and coarsely chopped

1/2 tsp kosher salt

1/2 tsp ground black pepper

1 tbsp unsalted butter

2 garlic cloves, grated

1 brick (8-oz) cream cheese

1/2 cup sour cream

1/2 cup Parmesan cheese, finely grated

Cook spinach in a medium saucepan according to package directions. Transfer to a strainer and drain well. Set aside.

In the same saucepan, combine the butter and garlic. Cook over medium-low heat until the garlic is softened, about 2 to 3 minutes. Stir in the cream cheese, sour cream and Parmesan cheese. Heat another 3 to 4 minutes until melted and blended. Stir in the drained spinach and artichokes and heat until hot, another 3 to 4 minutes.

Chop 1/2 cup of the almonds and stir into the spinach mixture. Transfer mixture to a 9-inch pie plate. Top with the remaining almonds and serve warm.

Note: If you want to brown the top, place in broiler for 1 to 2 minutes.

This is not only a good dip, cooled, it makes a tasty spread for a ham sandwich.

Recipe and photo from Fishernuts

EASY ALFREDO SAUCE

8 Tbsp butter

1 pint heavy cream

1 tsp garlic powder

Black Pepper, optional

1/2 cup Parmesan cheese

2 Tbsp cream cheese, softened

In a saucepan, over medium heat, lightly brown butter. Add remaining ingredients and simmer over low heat for 15 minutes or until all ingredients are well blended. Stir occasionally to prevent sticking and scorching.

Serve over your favorite pasta and garnish as desired.

Yield: 2 1/2 to 3 cups

file photo

Linda Update

Dear readers,

I fell on the morning of August 31 and broke my femur. I had surgery that day and I am now in therapy. I appreciate any prayers you feel led to pray on my behalf. Therapy is going well, and I hope to be back to normal in a few weeks. In the meantime, that is the reason for fewer posts. Thank you for your patience.

Linda

CLASSIC CHOCOLATE FONDUE

1/3 cup whipping cream

1 jar (7-oz) marshmallow creme
8 squares (1-oz each) semi-sweet chocolate
2 tbsp orange juice without pulp (fresh squeezed is best)

In a 2-quart saucepan, gradually add the whipping cream to the marshmallow creme; mix until well blended. 

Chop chocolate into smaller pieces and add to the marshmallow mixture.  Cook over low heat, stirring constantly, until smooth.  Stir in the orange juice until well blended.

Pour mixture into a fondue pot and serve with an assortment of fresh fruits and/or pound cake cut into cubes.

Yield: approximately 2 cups

EASY PEANUT BUTTER BARS

Sharing a recipe from Jim Rose Circus today. He posted on facebook and said, "Feel free to share."

Ingredients
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11-oz) bag milk chocolate chips

Instructions
1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy.

COOL WHIP FROSTING

My aunt shared this easy recipe with me via facebook.

EASY MICROWAVE PEPPER STEAK

Do you remember when your mom found a hundred different ways to feed your family on ground beef?  Maybe this was one of your family dishes.  The recipe calls for green, red, and yellow bell peppers. (FYI, red bell peppers are about the highest food in vitamin C.)  In my family, we often had only green from the garden.  When we got a microwave, it was so exciting how we could cook things in it.

1 lb ground beef
1 tsp thyme
1 tsp paprika
salt and pepper to taste
3 tbsp flour
1 1/4 cups chicken broth
1 1/2 tsp Worcestershire sauce
1 medium red bell pepper
1 medium green bell pepper
1 medium yellow bell pepper
1 medium yellow onion, sliced and separated into rings

Crumble the meat into a large mixing bowl and stir in the thyme, paprika, about a teaspoon of salt, and some pepper.  Using your hands, mix well and shape into 4 patties about 1/4-inch thick.  We liked our patties oval shaped.  Place the patties on a microwave-safe rack (Usually called a bacon rack.) Microwave on high about 4 or 5 minutes or until cooked to desired doneness.  Turn the rack after 3 minutes if your microwave does not have a turntable.  Remove meat and keep warm; reserve 1/3 cup of the drippings.

Mix the flour into the drippings in a medium-size microwave-safe bowl.  Stir in the chicken broth (personally, I hate chicken and prefer vegetable broth) and the Worcestershire sauce.  Microwave on high 2 to 3 minutes or until the mixture thickens.  Stir after each minute.  Season with salt and pepper to suit your taste.  Add the bell peppers and onion rings.  Cover and microwave on high 5 to 7 minutes or until the vegetables are crisp tender.  Stir after 3 minutes of cooking.

To serve, place vegetables, onion, and gravy over the meat patties.

Yield: 4 servings