Edamame Succotash

Edamame Succotash

1 -  10 oz pkg frozen corn, thawed

1 1/2 cup frozen edamame, thawed

3 green onions, thinly sliced

1 red pepper, chopped

1/2 cup kalamata or black olives, sliced

2 tbsp vegetable oil

2 tbsp white vinegar

1 1/2 tsp sugar

1 tbsp fesh parsley, chopped

Combine vegetables in a bowl. Shake oil, vinegar, sugar and parsley together in a small jar. Pour mixture over salad and stir to combine. Salt and pepper to taste if desired. 

Eclair Cake

Eclair Cake

2 (3.4 oz) pkg vanilla instant pudding mix, dry

3 1/2 cups whole milk

12 oz cool whip

2 (14.4 oz) pkgs graham crackers

Frosting

3 tbsp butter

3 tbsp milk

3 tbsp cocoa

1/2 cup icing sugar

Blend milk and vanilla pudding packets for about 2 minutes. Fold in cool whip. 

In a 9 X 13 pan, layer graham crackers to cover entire bottom of pan. Cut and shape crackers to fit. 

Pour half of pudding/cool whip mixture on top and level. 

Put another layer of graham crackers to cover surface, cutting and shaping accordingly. 

Put the second half of pudding/cool whip mixture on top and level. 

Put the final layer of graham crackers on top with bumpy side down, cut and shape to fit. 

For the frosting; microwave butter and milk just enough to melt together. Add cocoa and icing sugar and blen together. Pour over top of graham crackers and smooth out. (Double the frosting recipe for a thicker frosting. 

Refridgerate overnight. 

Thanks Tina!

Tomato Mozzarella Salad with Basil Vinaigrette

Tomato Mozzarella Salad with Basil Vinaigrette 

3 cups cherry tomatoes, halved

1 cup mozzarella pearls, halved

1 cup Kalamata olives, drained and sliced

1/2 cup vinaigrette dressing 

1/2 cup fesh basil leaves, chopped

Salt

Pepper

Mix all ingrediants gently in a bowl and serve immediately. 

Carmelized Onion and Mushroom Stuffing

Carmelized Onion and Mushroom Stuffing

2 tbsp oil

2 large onions, sliced

2 cloves garlic, minced

3/4 lb fresh mushrooms, sliced

2 cups cheddar cheese, shredded

2 cups chicken stock

3 tbsp parsley

1 tbsp rosemary 

1 tbsp thyme

4 cups bread, cubed

3 eggs

1/2 tsp salt

1/2 tsp pepper

Heat oil, onion and garlic over medium heat until tender and very brown, approximately 20 minutes. Add mushrooms and cook until tender. Add parsley, rosemary and thyme, mixing well. 

In a large bowl combine onion/mushroom mixture with bread and cheese. In a medium bowl whisk together eggs and chicken stock. Add salt and pepper and pour over bread mixture, mixing well. 

Spread into a lightly greased 2 quart casserole. Bake in a 350 degree oven for 35 - 40 minutes until puffed, set and golden. 

Can be made up to 24 hours ahead of time and refrigerated. 

Turkey Rice Soup

Turkey Rice Soup

Stock

1 turkey carcass

1 onion, peeled and quartered

2 carrots, coarsely chopped

2 celery stalks with leaves, coarsely chopped

3 cloves garlic, minced

5 peppercorns

3 bay leaves

4 quarts water

In a large pot, combine stock ingrediants.  Bring to boil over high heat then reduce to medium low and simmer 2 1/2 to 3 hours until stock is flavourful. Strain the stock through a fine sieve or cheesecloth lined strainer. Discard all solids and return stock to pot. 

Soup

1 1/2 cup onion, finely chopped

1 cup celery, finely chopped

2 cups carrots, diced

2 tbsp garlic, minced

Salt and pepper to taste

1 cup uncooked rice

3 cups roasted turkey, diced

1 cup corn, frozen or leftover

1 tbsp basil

3 tbsp parsley

1 tsp Worcestershire sauce

Pinch crushed red pepper

To the soup stock, add onion, celery, carrots, garlic and salt and pepper and simmer for 15 minutes. Stir in the rice and cook, stirring occasionally until tender, approximately 20 minutes. 

Add turkey, corn, basil, parsley, Worcestershire sauce and crushed red pepper and cook approximately  5 - 10 minutes until turkey is warmed through. Season to taste with salt and pepper and serve hot. 

Whipped Potato Bake

Whipped Potato Bake

4 large potatoes, peeled

1 cup creamed cottage cheese

1/2 cup sour cream

1/4 cup butter, softened

Salt

Pepper

1/4 cup Parmesan cheese

2 tbsp butter, melted

Cook potatoes in salted water.  Mash with first amount of butter. Add cottage cheese and sour cream. Whip with hand mixer and add salt and pepper to taste. 

Spread with second amount of melted butter and sprinkle with Parmesan cheese. Bake, uncovered in a 400 degree oven for approximately 30 minutes or until the top is lightly browned. 

Can be covered and refrigerated for 24 hours before baking. 

Broccoli Salad

Broccoli Salad

1 large bunch broccoli, stems removed and cut into small flowerettes 

1 cup raisins

1 cup sunflower seeds

10 strips bacon, fried crisp and broken

1/2 cup red onion, chopped

1 tbsp vinegar

1 tbsp sugar

1/2 cup mayonnaise 

Place salad ingrediants in a large bowl.  Mix vinegar, sugar and mayonnaise well in a small bowl and add to salad ingrediants tossing until well coated.