Sunday, June 29, 2014

Great toppings for hotdogs

Summertime is hotdog time. Here is a list of great toppings you can put on your hotdogs.

Leftover chili
Chili sauce, shredded lettuce, and shredded cheddar cheese 
Cottage cheese and chopped onion 
Leftover sloppy Joe
Chopped bacon and shredded cheddar cheese 
Barbecue sauce and chopped green pepper 
Pineapple and ketchup 
Sauerkraut and shredded Swiss cheese 
Potato salad 
Baked beans 
Shredded lettuce and shredded Swiss cheese 
Chopped onion and ranch dressing

Saturday, June 28, 2014

Chicken salad

Use leftover cooked chicken to make this recipe.

Makes 3 cups.

3 cups cooked chicken, cubed
1/2 cup mayonnaise 
1/4 cup finely chopped celery 
2 tbsp lemon juice 
1/8 salt 

Put all of the ingredients in a medium bowl and mix well. Cover and refrigerate until ready to use. Serve over lettuce or as a sandwich filler.

Friday, June 27, 2014

Blueberry muffins made with coconut oil

I have been slowly experimenting with coconut oil in my baking. These muffins taste great with coconut oil.

Makes 12 muffins.

  • 2 cups all purpose flour 
  • 1/2 cup sugar 
  • 3 tsp baking powder 
  • 1/2 tsp salt 
  • 2/3 cup milk 
  • 1/3 cup coconut oil 
  • 1 large egg, lightly beaten 
  • 1 cup fresh blueberries 

Preheat oven 400 degree f. Grease or paper line muffin tin.
In a large bowl, mix flour, sugar, baking powder , and salt. In a small bowl, mix milk, coconut oil, and egg. Mix wet ingredients into the dry ingredients until the flour is just moist. Fold in blueberries.
Spoon batter into muffin cups, 2/3 full. Bake at 400 degrees f for 20 minutes or until done.

Thursday, June 26, 2014

Pennsylvania Dutch deviled eggs

These are the most tastiest deviled eggs you can make.

Makes 1 dozen deviled eggs.

  • 6 hard boiled eggs 
  • 3 tbsp mayonnaise 
  • 1 tbsp finely chopped pickle 
  • 1 tsp white vinegar 
  • 1 tsp prepared mustard 
  • 1/4 tsp Worcestershire sauce 
  • 1/8 tsp salt 

Peel the eggs. Cut the eggs in half lengthwise. Remove the yolks and put the yolks in a small bowl. Add the remaining ingredients. Blend with a fork. Fill the whites with the yolk mix. Sprinkle tops with paprika if desired. Cover and chill until ready to serve.

Wednesday, June 25, 2014

Yogurt vegetable dip

This yummy vegetable dip uses yogurt as the base.

Makes 1 cup.

  • 1 cup plain yogurt 
  • 2 tbsp finely chopped onion 
  • 1 tsp honey 
  • 1/4 tsp dill weed
  • 1/4 tsp salt 
  • 1/4 tsp garlic powder 
  • Dash of ground pepper 

Put all the ingredients into a blender and blend for about 5 seconds. Scrape into a small bowl. Cover and chill until ready to serve.

Tuesday, June 24, 2014

Veggie garden dip

This is a great dip to make for family outings. Serve in a bowl next to a platter of fresh vegetables.

Makes 2 cups.

  • 1 cup sour cream 
  • 1/2 cup mayonnaise 
  • 1/4 cup chopped onion
  • 1/4 cup chopped unpeeled cucumber 
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped radishes 
  • 1/2 tbsp sugar 
  • 1 tsp salt
  • Dash ground pepper
  • Dash garlic powder 

Put all ingredients in a blender. Blend until smooth. Scrape into a serving bowl. Cover and chill until ready to serve.

Monday, June 23, 2014

Summer pink drink recipe

This is a great treat for kids as well as adults.

Makes 5 servings.

  • 2 cups cranberry cocktail juice 
  • 2 cups vanilla ice cream 
  • 4 cups ginger ale 

Put cranberry juice and ice cream in a blender. Blend until smooth. Fill glasses half full with ice cream mix. Fill the other half with ginger ale. Serve immediately.

Sunday, June 22, 2014

Old timer lemonade

Who doesn't love fresh lemonade on a hot summer day?

Makes 5 servings.

  • 4 lemons
  • 3/4 cup sugar 
  • 4 cups cold water 

Cut lemons in half and use a hand juicer to squeeze out lemon juice. Put lemon juice into a pitcher. Add sugar and water. Stir until the sugar is dissolved. Add ice cubes and serve.

Saturday, June 21, 2014

Ginger cider recipe

This is a great drink to make on a hot summer day.

Makes 4 servings.

  • 3 cups grapefruit juice
  • 2-1/2 cups ginger ale 
  • 1 cup apple cider

Combine all ingredients in a pitcher. Add ice cubes. Serve immediately.

Friday, June 20, 2014

Orange Julius

You can easily make your own orange Julius right in the comfort of your home.

Makes 5 servings.

  • 6 oz frozen concentrated orange juice 
  • 1 cup water
  • 1 cup milk
  • 1/4 cup sugar 
  • 1 tsp vanilla extract
  • 10 ice cubes

Put all of the ingredients into the blender and blend for about 30 seconds or until the ice is crushed. Serve immediately.

Monday, June 2, 2014

Ham Salad

When you have leftover ham, make this ham salad and serve it over lettuce or make a sandwich with it.

Makes 1 cup.

1 cup cooked ham, cut into small pieces 
2 tbsp mayonnaise 
1 tbsp pickle relish or finely chopped pickle 
1 tbsp finely chopped onion 

Put all of the ingredients in a bowl and mix. Refrigerate until ready to use.

Sunday, June 1, 2014

Canned Crab Salad

This recipe is similar to the ever popular tuna salad.

Makes 1 cup.

6-1/2 oz can crab meat,  drained 
3 tbsp mayonnaise 
2 tbsp finely chopped onion
1/2 tsp lemon juice 

Mix all ingredients in a small bowl. Cover and refrigerate until ready to use. Serve over lettuce or in a sandwich.