Apple Cashew Salad
Salad:
romaine lettuce*
spinach leaves*
2 granny smith apples, sliced and chopped
1 tin cashews (I get pieces and halves, lightly salted)
cheese crumbles (I get the kraft bag of cheese crumbles by the shredded cheese)
*you can buy the fresh stuff and chop it yourself, or if you want to save time just by a bag of each one
Dressing:
3/4 c. sugar
1 tsp chopped onion
1 tsp dry mustard
1 tsp salt
1/3 c. apple cider vinegar
1/2 c. water
1/2 c. olive oil
1 1/2 tsp poppy seeds
Directions:
• If you are making it ahead of time, mix all the salad ingredients in a bowl except the apples.
• Chop the apples and put them in a separate bowl with a little lemon or lime juice on them to keep
them from getting brown.
• Mix the dressing in a separate bowl. The dressing separates fairly quickly so you will want to remix it
right before you toss all the ingredients together.
Chess Squares
Ingredients:
1 Box Yellow Cake Mix
3 Eggs
8oz. Cream Cheese Softened
One Stick of Butter
4c. Powdered Sugar
Directions:
• Mix cake, butter, and 1 egg then press into the bottom of the pan(9x13).
• Mix powdered sugar, cream cheese, & 2 eggs. Pour this on top of the crust.
• Bake at 300 degrees in a 9x13 dish for 40-50 minutes.
Chocolate Chip Cookies
Ingredients:
8 oz. (2 sticks) cultured butter
1 bag (~12 oz.) dark chocolate chips
1 bag (~12 oz.) milk chocolate chips
1.25 Cup white sugar
0.5 Cup packed brown sugar
2 T vanilla extract
0.5 teaspoon almond extract
1 teaspoon baking soda
2.25 Cup all purpose flower
2 eggs
freshly grated nutmeg
Dough Preparation:
• Melt butter in large bowl
• Add brown and white sugars, vanilla extract, and almond extract and stir thoroughly until creamy.
• Grate approximately 1 teaspoon of nutmeg (more or less, to taste) into mixture and stir.
• When no longer hot, add two eggs and stir again.
• Mix baking soda with flour, then add to batter.
• Gently stir in chocolate chips. Do not add chocolate to hot batter, or the chips will melt.
Baking:
• Drop large, roughly-balled spoon-fulls of dough (~2 Tablespoons volume) well-spaced onto a nonstick ookie tray.
• Bake in a 350-375 degree Fahrenheit oven for 8-12 minutes. The dough balls will melt and spread
significantly - to 3-4” in diameter.
• The Cookies are ready to be removed when the outside edges are just beginning to brown. The centers will look completely raw, but will firm as the cookies cool.
• Cool the cookies on their pan for a minute or two, but not to complete room temperature. Remove
from pan with a thin spatula.
• Cool to room temperature on a cooling rack.
• Serve. Enjoy.
Dressing
Ingredients:
1 loaf of white bread
4 boxes of Jiffy cornbread mix
1 large onion
1 stalk of celery
8 eggs (4 for cornbread)
4/3 cup milk (for cornbread)
Sage
Salt & pepper
Chicken broth
Directions:
• Bake white bread in oven at 200-250 degrees to dry out the bread (takes approximately 1 hour or
until all moisture is gone).
• While bread is drying out, chop up the onion and celery in a food processor. Boil the celery & onion
in water (use enough water to cover mixture). Add salt and pepper. Cook until tender. Once cooked,
take off heat to cool. You can put the celery, onion and water mixture in a container for later use once
it has cooled.
• Make the cornbread by following the directions on the box.
• Once the white bread has dried out and the cornbread has cooled, crumble them both up into a
large mixing bowl. There should be more cornbread than bread.
• Mix in the celery and onion mixture and add 4 eggs, salt & pepper and a couple dashes of sage. Mix
it all together and add chicken broth to make the mixture moist.
• Split the mixture between 2 large casserole dishes.
Jalapeno Cheese Grits
Ingredients:
4 cups water
1 teaspoon salt
1 cup uncooked grits
6 ounces Mexican Velveeta
6 ounces regular Velveeta
¼ cup butter
Directions:
• Preheat oven to 350 degrees.
• Bring water and salt to boil. Stir in grits. Bring to boil and reduce heat.
• Cook over medium heat for 4 to 5 minutes.
• Slice cheese and butter into small pieces. Add to grits and stir until melted.
• Spoon into ungreased baking dish.
• Place Jalapeno slices on top.
• Bake uncovered, for 30 minutes.
• Serves 6.
Hashbrown Casserole
Ingredients:
2 lbs. frozen hash browns
½ cup butter, melted
1 tsp. salt
½ tsp. pepper
2 T. dried onion
1 can cream of chicken soup
8 oz sour cream
2 cups grated cheese.
Directions:
• Mix all. Put in 9”x13” pan. Crush cornflakes on top (optional). Bake at 350 degrees for 45 min.
Chocolate Cake
Ingredients:
2 boxes of dark chocolate cake mix
½ bag of Heath Toffee Chips
2 containers of dark chocolate fudge frosting
1 bar Ghirardelli Dark Chocolate
Directions:
• Mix cake batter according to box instructions. Pour half a bag of Heath Toffee Chips into the batter.
• Bake two (2) 9-inch cakes in non stick cake pans.
• Let cakes cool.
• Place layer of frosting on top of bottom cake then stack second cake on top of frosting layer.
• Apply frosting over outside and top of stacked cakes.
• Shave 1/3 of Ghirardelli Dark Chocolate bar over cake. Smash remainder of bar into bits and apply
randomly over cake.