Green Beans with Pecans and Maple Vinaigrette

Green Beans with Pecans and Maple Vinaigrette

 

Ingredients

3/4 cup pecans

Salt and black pepper

2 pounds green beans, trimmed

1/4 cup olive oil

2tablespoons red wine vinegar

2tablespoons Dijon mustard

1 tablespoon pure maple syrup

Directions

Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, and roughly chop.

Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.

In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon Salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.

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Ice Cream Bread

Ice-Cream-Bread

 

Ingredients

2 cups of softened ice cream, any flavor

1½ cups of self rising flour

Directions

Preheat your oven to 350 degrees. Grease a 8.5″x4.5″ pan.  In a mixing bowl, mix together the softened ice cream and the self rising flour until combined. Do not over mix, just until combined.

Using a spatula, pour into the prepared loaf pan and smooth out the top with the spatula.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out relatively clean with just a few crumbs.

Remove from oven and allow bread to rest for about 5 minutes.

Remove from the pan and allow bread to cool the rest of the way on a cooling rack.

Enjoy warm or at room temp. Keeps for 2-3 days.

ZUCHINI BREAD MOM’S RECIPE or (Banana Nut Bread)

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This recipe won a nationwide cooking contest.  My mother, Mae Wooton, put this recipe together and it is the best zucchini bread out there.  You can also make banana bread with this recipe; just substitute 3 ripe bananas for the zucchini.

Preheat oven to 350 degrees

Ingredients

3 large eggs

1 cup sugar

1 cup brown sugar

1 cup vegetable oil

2 cups all purpose flour

2 cups zucchini, shredded (to make this a banana nut bread replace zucchini with 3 ripe bananas)

1 tsp cinnamon

1 cup walnuts

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp vanilla

Glaze

2 cups confectioner’s sugar

Enough milk for consistency you want

1 tsp vanilla

Directions

Mix first 4 ingredients until blended.  Add the rest of the ingredients and mix until well blended.  Grease and flour 6 mini loaf pans or one large loaf pan.  Bake until knife inserted in the center comes out clean.  Let cool, then drizzle glaze on top.

Jeff’s Favorite Chocolate Chip Walnut Cookies

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Ingredients

2 ¼ Cups Flour

1 tsp Baking Soda

½ Tsp Salt

1 Stick of Butter

1 Cup Crisco Shortening

¾ Cup Sugar

¾ Cup Brown Sugar

2 tsp Vanilla Extract

2 Eggs

2 Cups Milk Chocolate Chips

1 Cup Walnuts

Directions

Preheat the oven to 350 Degrees F.  Stir flour with baking soda and salt.  In mixing bowl beat sugar, with brown sugar at medium speed until creamy.  Add vanilla extract and eggs.  Mix until incorporated.

Gradually blend dry mixture into the creamed mixture.  Add chocolate chips and walnuts, mix together.

Use an ice cream scoop and scoop cookie dough onto cookie sheets lined with parchment paper. Bake for 9-11 minutes or until golden brown.

Makes approx. 3 dozen cookies

Refreshing Limeade

Classic Limeade

 

Ingredients

1 Cup Sugar

1 Cup Fresh Lime Juice

Lime Slices for Garnish

Directions

In a small pan over medium heat combine the sugar and 1 cup of water.  Cook until sugar is dissolved.  Remove the syrup from the heat.

In a large pitcher combine syrup, lime juice and 4 cups of cold water.  Garnish each glass with lime slices.  Serve Cold.

140 Calories, 0 g Fat, 0 g Fiber, 0 g Protein, 37 g Carbohydrates, 1 mg Sodium

Refreshing Pink Lemonade

pink-lemonade

Ingredients

¾ Cup Sugar

1 Tbsp Raspberries

1 Cup Fresh Lemon Juice

Raspberries for Garnish

Directions

Combine Sugar and ¾ cup of water in a saucepan over medium heat.  Cook until sugar is dissolved about 2 minutes.  Remove from heat.

Blend together the berries and 1 cup of water.  Strain through a fine mesh sieve into a large pitcher.

Add syrup, lemon juice and 6 cups of cold water to pitcher.  Stir to combine.  Drop a few raspberries in each glass to garnish.  Serve ice cold.

80 Calories, 0 Fat, 0 Fiber, 0 Protein, 21 g Carbohydrates, 1 mg Sodium

Watermelon Lime Cooler

Watermelon Lime Cooler

 

Ingredients

12 Cups Seedless Cubed Watermelon

2 Tbsp Honey

½ Cup Fresh Lime Juice

Watermelon Cubes for Garnish

Directions

In a blender, puree watermelon and honey in batches until smooth.  Set a fine mesh sieve over a large bowl and strain, pressing gently to squeeze out juice.  Discard pulp.

Put all ingredients into a pitcher and stir in lime juice.  Garnish each glass with a watermelon.  Serve ice cold.

118 Calories, 1 g Fat, 1 g Fiber, 2 g Protein, 30 g Carbohydrates, 4 mg Sodium

Mint Tea Lemonade

Mint Tea Lemonaide

Ingredients

1 Cup Sugar

8 Black Tea Bags

1 Bunch Mint, Rinsed

1 ½ Cups Fresh Lemon Juice

Mint Leaves for Garnish

Directions

Mix sugar and 1 cup of water in a small saucepan over medium heat.  Cook until sugar is dissolved.  Remove from the heat.

Bring 4 cups of water to a boil in a medium pot over high heat.  Add the tea bags and mint to the pot and turn off the heat.  Steep for 15 minutes then strain it into a large pitcher pressing solids before discarding them.

Add syrup, lemon juice and 4 cups of cold water to the tea.  Garnish each glass with mint leaves.

108 Calories, 0 g Fat, 0 g Fiber, 0 g Protein, 28 g Carbohydrates, 1 mg Sodium

Pineapple Citrus Punch

Pineapple Citrus Punch

Ingredients

4 Cups Unsweetened Pineapple Juice

2 Cups Orange Juice

1 Lemon Juiced

1 Lime Juiced

2 Cups Seltzer

Pineapple Wedges for Garnish

Directions

Combine all ingredients in a large pitcher.  Garnish each glass with pineapple wedges.  Serve ice cold.

99 Calories, 0 g Fat, 1 g Fiber, 1 g Protein, 24 g Carbohydrates, 4 mg Sodium

Peanut Butter Pie from Grandma’s Kitchen

 

 Peanut Butter Pie

Ingredients

PUDDING:
1 cup cold milk
½ cup cornstarch
1 tsp salt
1 tsp vanilla
3 egg yolks
3 cups milk
3 Tbsp butter
cup sugar
CRUMB MIXTURE:
1 cup powdered sugar
½ cup crunchy peanut butter
baked 9-10 inch deep pie shell
2 cups whipped topping (sweetened)

Directions

PUDDING

Mix cornstarch, salt, 1 c milk, egg yolk and vanilla with a wire whisk until smooth. Set mixture aside. Heat 3 c milk, butter and sugar until scalding, stirring constantly. Add cornstarch mixture to hot mixture while stirring with a whisk. Cook until mixture has thickened but remove from heat before boiling. Chill in fridge

CRUMB MIXTURE

Mix powdered sugar and peanut butter until small crumbs form (mix with water)

Place 1/2 of the crumbs onto pie shell. Spoon chilled pudding on top of crumbs

Place remaining crumbs on top of the pudding- remaining a little to sprinkle on whipped topping. Top with whipped topping and extra crumbs.