2 (8-ounce) containers plain yogurt 1 pound cucumber, peeled, seeded, and chopped finely (squeezed dry between paper towels) 2 teaspoons snipped fresh dill plus dill sprigs for garnish 3 garlic cloves, minced 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lemon juice Salt (leave out!)
In a sieve lined with cheesecloth (using a coffee filter works in a pinch!), let the yogurt drain, set over a bowl, covered and chilled, for 6 hours. Pour the yogurt liquid from the bowl and then stir together the drained yogurt, the cucumbers, the snipped dill, the garlic, the oil, the lemon juice, and salt to taste.
**It is important to gently fold the yogurt into the rest of the ingredients. Too much stirring or using a blender or food processor may break the yogurt down so much that you have a very runny dip!
Let the dip stand, covered and chilled, for at least 2 hours and up to 8 hours to allow the flavors to develop. Stir the dip, garnish it with the dill sprigs, and serve it with toast points, other soft cooked veggies or even baby meatballs!
Quick & Easy Cucumber Dip
1 (8-ounce) container plain non-fat yogurt (no need to drain when using non fat yogurt) 2 cucumbers, peeled, seeded, and chopped finely (or pureed) - be sure to drain excess liquid pinch of garlic powder, pepper and basil
Farmland Flax Cookies - A popular cookie that everyone loves. Butter 1 1/3 cups Granulated sugar 1 1/4 cups Brown sugar 1 1/2 cups Flax seed- 1 1/2 cups Large eggs 3 Vanilla 1 1/2 tsp All-purpose flour 3 1/2 cups (try a mix of whole wheat flour/all purpose) Baking soda 1 tbsp Oatmeal 3 cups
In a bowl, cream butter and sugars; add flax seed. In another bowl, beat eggs and vanilla together. Combine with flax mixture. Sift together the flour and soda. Mix in oatmeal and combine with other ingredients. Form dough into 4 cm (1 1/2 inch) round logs. Place in freezer and chill. Preheat oven to 180°C (350°F). Slice into .5 cm (1/4 inch) medallions. Place on baking sheet leaving about 5 cm (2 inches) between cookies.
Bake 13 to 15 minutes. Remove from sheet and cool Yield: 108 cookies (5 cm/2 inches)
I’d toss in some raisins and dates, some cinnamon and a dash of ginger too! I bet 1/2 of a mashed banana or even 1/2 cup of diced apples would be lovely in this recipe too!
1 pound boneless skinless chicken breasts, cut into ½-inch cubes
1 medium onion, chopped
1½ teaspoons garlic powder
1 tablespoon vegetable oil
2 cans (15½ ounces each) great northern beans, rinsed and drained
1 can (14½ ounces each) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 cup (8 ounces) sour cream
½ cup heavy whipping cream
In a large saucepan over medium heat, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately.
Recipe for Cupcake Ingredients 1 cup whole fresh or frozen strawberries, thawed 1 1/2 cups all-purpose flour, sifted 1 teaspoon baking powder 1/4 teaspoon coarse salt 1/4 cup whole milk, room temperature 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 1 cup sugar 1 large egg, room temperature 2 large egg whites, room temperature
Directions 1. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners; set aside. 2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside. 3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. 4. In the bowl of an electric mixer, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. 5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture. 6. Divide batter among muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Makes about 1 dozen
Recipe for Strawberry Buttercream Frosting
Ingredients 3/4 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Directions Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer, mix together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 6 tablespoons strawberry puree (you can add more depending on how much of a strawberry flavor you want); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
Saute onions, add garlic. Add meat and brown. Drain.
Sauce 1.5 teaspoon salt 1 tablespoon oregano 2 bay leaves 1/4 teaspoon thyme 1/3 cup parsley 1+ teaspoon fennel seed 1 tablespoon brown sugar 2 cups water 2-29 ounce cans tomato sauce 1-12 ounce can tomator paste
Combine ingredients for sauce. Add meat. Bring to boil. Reduce heat to low. Cook 3-4 hours.
A couple of notes: * Be certain to mix ingredients well. You want the water, paste and sauce to be combined * Be certain to bring to a boil. * I can’t decide if I prefer no cover to cover while cooking. No cover makes a mess. Cover leaves it watery. I’ve settled on a cover, but not completely covered to let steam out.
Then add sauce to meatballs and put in slow cooker until ready to eat.
1 cup Ketchup
1 Tablespoon Gulden’s Spicy Brown Mustard
1 Tablespoon brown sugar
1 lb. lean ground beef
1 large egg
½ package dry onion soup mix
½ cup plain dry bread crumbs
½ cup shredded sharp Cheddar cheese
PAM Original No-Stick Cooking Spray
Place ketchup, mustard, and brown sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 2 and mix until brown sugar dissolves, about 30 seconds. Remove 1/2 cup sauce and set aside.
Add remaining ingredients to mixer bowl. Turn to speed 2 and mix until well combined, about 1 minute. Divide into three equal portions (about 1/2 cup mixture each) and shape into 5x21/2x1-inch loaves. Place loaves in 13x9x2-inch baking pan generously coated with PAM cooking spray. Bake in 375 degree oven for 40 minutes. Remove from oven and top each loaf with about 1 3/4 tablespoons of reserved ketchup mixture. Return loaves to oven and bake an additional 10 minutes. Let rest 5 minutes before serving.
This recipe is cut in half. Original in book serves six.
"Rules for My Unborn Son" by Walker LamondHouzz Contributor and blogger at Simple Classic Living Jonathan Baker says “This thoughtful book of simple rules, classic quotes and endearing illustrations is a perfect addition to any classic man’s library. A sort of modern day gentleman guide for the attention-span generation, it’s unique color, size and entertaining tidbits make it perfect to display in nearly any room in the house. Put it out and watch your guests delightfully lose themselves for a minute or two. And then ask where you got it.”