Creamy Cucumber Salad by Barefoot Contessa

Ingredients

• 4 hothouse cucumbers, thinly sliced (3 to 4 pounds)
• 2 small red onions, thinly sliced in half rounds
• Kosher salt
• 4 cups (32 ounces) plain whole-milk yogurt
• 1 cup (8 ounces) sour cream (recommend using Greek yogurt instead)
• 2 tablespoons champagne vinegar or white wine vinegar
• 1/2 cup minced fresh dill
• 1 1/2 teaspoons freshly ground black pepper

Directions

Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled

Date stuffed with goat cheese & nut, wrapped with prosciutto

Ingredients:

½ lb. Medjool dates
¼ lb. prosciutto, thinly sliced
2-4 oz. goat cheese
Candied nuts 

 
Remove pits from dates. Stuff the dates with an almond (or walnut, or pecan) and a little goat cheese. Do not over-stuff. Wrap slices of prosciutto around the date. Put under the broiler until heated and crispy.

Mushrooms Stuffed with Crab Meat

Mushrooms Stuffed With Crabmeat

Ingredients:1c. shredded crabmeat (make sure you measure this after it's all shredded)
1 tbsp. fine dry breadcrumbs
1 tbsp. each chopped onion, parsley & chives (or 1 tsp. of dry)
1 tsp. salt
1 egg slightly beaten
24 lg. mushrooms, cleaned with stems removed
2 tbsp. grated Parmesan  (I used a little more than this)
2 tbsp. butter, melted

Combine crabmeat, onion, parsley, chives, bread crumbs and salt and mix well. Add egg and mix again. Spoon into mushroom cavities, mounding slightly. Sprinkle with grated Parmesan cheese and drizzle with butter. Sprinkle lightly with more bread crumbs, if desired.

Place on baking sheet and bake at 350 degrees for 20 minutes or until hot.

7 layer magic cookie bars

Ingredients:

11/2 cups graham cracker crumbs

1/2 cup (1 stick) butter, melted

1 14 ounce can sweetened condensed milk

   ( NOT evaporated milk)

1 cup (6 ounces) butterscotch- flavored chips

1 cup (6 ounces) semisweet chocolate chips

11/3 cups flaked coconut

1 cup chopped walnuts

 

1. Preheat oven to 350 ( 325 if using a glass pan).

2. In a small bowl, combine graham cracker crumbs and butter; mix well.

Press the crumb mixture firmly onto the bottom of a 13-by-9-inch

baking pan.

3. Pour condensed milk evenly over the crumb mixture.

4. Layer remaining ingredients in the order listed. Press down firmly with a fork.

5. Bake for 25 minutes, or until lightly browned. Let cool. Chill if desired.

6. Cut into bars or diamonds. Store leftovers covered at room temperature.

Makes 24-36 bars

 

Strawberry Fluff

This recipe is from Taste of Home.... dessert/salad and it was yummy!!!

 

Strawberry Fluff

Ingredients:

 

1 package(3 ounces) strawberry gelatin

2 cartons(13-1/ 2 ounces each) strawberry glaze

2 quarts buttermilk

4 packages (5.1 ounces each) instanst vanilla pudding mix

4 cartons(16 ounces each) froze4n whipped topping, thawed

4 quarts fresh strawberries, sliced

additional fresh stawberries, optional

 

In a small bowl, combine gelatin and glaze; set aside. In two large bowls, whisk buttermilk and pudding mixes for 2 minutes or until slightly thickened.  Sitr in glaze mixture; fold in whipped topping and strawberries. Cover and refrigerate overnight. Garnish with additional strawberries is desired.  Yield 80 servings.

 

I halfed this recipe and i still had ALOT left over! 

 

Crockpot Carne Asada

Crock Pot Carne Asada


Ingredients:2 1/2 pounds lean stew meat (I used beef shoulder roast)
2 Tbsp chili powder (I used 1 Tbsp chili powder, 1/2 Tbsp ancho chili powder, and 1/2 Tbsp cayenne pepper)
1 Tsp ground cumin
1 Tsp salt
2 Tsp minced garlic
Juice of 1 fresh lime
12 oz dark beer or beef broth (I used beef broth)
2 fresh jalapeño peppers, chopped
1 small onion, cut into eigths
1 Tsp dry oregano

In a ziplock bag combine the chili powder, cumin, salt, minced garlic, and lime juice until blended. Put meat in ziplock bag and marinate in the refrigerator overnight. In the morning, put the meat in the crock pot, along with the beer/beef broth, onion, jalapeño peppers, and the oregano. Cover and cook on low setting for 6 to 8 hours, or on high setting for 4 to 6 hours. Shread meat with two forks and serve with your favorite garnishes in flour tortillas.

Snow Ball Cookies

Ingredients:
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all purpose flour
3/4 cup pecans finely chopped
1/4 teaspoon salt
powdered sugar

Heat oven to 400.
Mix butter, powdered sugar and the vanilla.
Stir in flour, nuts and salt until dough holds together.
Roll into one inch balls.  Place one inch apart on an ungreased cookie sheet.
Bake until set, not brown.  10-12 minutes.  Roll in powdered sugar while still warm.
Cool off and roll into powered sugar again.
Makes 4 dozen cookies.

Chocolate Pretzel Sticks

1 package of pretzel rods
1 package of milk or semi-sweet chocolate chips
sprinkles, crumbled cookies (oreos)

Melt chocolate in double boiler, use spoon to put chocolate on pretzels and roll in sprinkles or cookies.  Place on wax paper to cool.  Easy to store in fridge or freezer.