Turkey and Quinoa Meatloaf

This is a shout-out for a recipe that I found on allrecipes.com that we loved:  Turkey and Quinoa Meatloaf.  It was flavorful and much healthier than regular meatloaf.  I can't take credit for the recipe, so I am putting the link here.  We are planning on putting it into our regular meal rotation.  I recommend it! 

Crescent Lasagna

My sister-in-law recently served this at a reunion and it was a hit!  It is easy and delicious.

Crescent Lasagna
4 cans crescent rolls
1 lb. lean hamburger
1 lb. sweet sausage
1 Tablespoon parsley flakes
2 teaspoons basil
2 -6 oz. cans tomato paste
1- 8 oz. can tomato sauce
2 cups cottage cheese
1/2 cup Parmesan cheese
2 eggs
1 teaspoon oregano
Mozzarella Cheese slices.
Milk, as needed
Sesame Seeds (optional)
In a large sided cookie sheet pan, roll out two of the crescent rolls rolls and flatten over the cookie sheet.  In a skillet, brown the hamburger and sausage.  Drain and add the tomato paste and sauce and the basil and parsley.

In a large bowl, mix together the cottage cheese, Parmesan cheese, eggs, and oregano.

On top of the rolls in the pan, spread half of the meat, then all of the cheese mixture, then the other half of the meat.  Top with slices of mozzarella cheese to cover all.  Top with two more rolls of crescent rolls.  Wet the surface of the dough with a little bit of milk.  Sprinkle on sesame seeds overall.  Bake at 375 for about 20 minutes or until it is browned and the dough cooked through.

Bow Tie Pasta Chicken Salad

This is a delicious pasta-chicken salad that we like to call "Kitchen Sink Salad" because it has everything but in it.  It's one that you can leave out or substitute ingredients and it is still always delicious.  The key ingredient is this Brianna's Blush Wine Strawberry Vinaigrette:

This a great recipe to make for a crowd- a shower or other party.  It says it serves 20.  I think those would be huge portions.  For our family, I halve it and it still is huge.

Bow Tie Pasta Chicken Salad aka Kitchen Sink Salad
2 bottles Brianna's Blush Wine Vinaigrette (with a strawberry on the label)
1 lb. bow tie pasta, cooked el dente (do not overcook)
6 cooked chicken breasts , cut into chunks (I use rotisserie chicken breasts)
1 bunch green onions, chopped
1 bunch grapes, cut in half
1 can water chestnuts, drained and chopped
1 can pineapple tidbits, drained
1 small package craisins
1 package baby spinach
Handful of nuts( cashews, honey roasted peanuts, pecans, or whatever you have)
2 cans mandarin oranges

If you remember, marinate the chicken and el dente pasta in a ziplock overnight in the vinaigrette.  If you don't remember, it still will be fine.  Just try to mix the salad an hour or two before you serve it.  Add the rest of the ingredients and serve immediately.  I usually serve the grapes on the side because they turn mushy in the leftovers.

Chocolate Mousse

My sister, Pam who is an amazing cook, brought this delicious dessert to me for my birthday.  I honestly thought it was the best thing I had ever eaten.  It is so smooth and chocolaty and yummy.  I had to share the recipe:
Chocolate Mousse
1 1/2 cups mini marshmallows
1/4 cup soft butter
9 oz bittersweet chocolate (minimum 70%cocoa solids) chopped into small pieces
1/4 cup hot water
1 cup heavy cream
1 teaspoon vanilla extract

Put the marshmallows, butter, chocolate and water in a heavy saucepan.  Out the saucepan over gentle heat and cook until melted together, stirring frequently.  Remove from heat.
Whip the cream and add the vanilla.  It should be think.  Fold the cream into the cooling chocolate mixture until it is smooth and cohesive.  Pour into glasses or ramekins and chill.  Serve with whipped cream on top, garnished with shaved chocolate curls.

Thai Tom Yum Soup

There is a famous Vegan Thai restaurant in Seattle and LA called Araya's Place.  They have a delicious and popular soup there called Tom Yum.  They also have Tom Kah soup, and I really think this recipe is more like that one because it has the coconut milk in it.  But whatever you call it, it is delicious.  It is a little bit sweet, a little bit spicy, a little bit tangy, and a lot delicious.  And bonus- it's very healthy!  And that's whether you choose to make it with chicken or without.

Thai Tom Yum Soup
1 Quart Chicken stock (vegetable stock if you want it be vegan)
1 can coconut milk
1 stalk lemon grass (found with herbs in the produce section)
5-6 kafir lime leaves (not easily found.  You can substitute the zest of 1 lime)
4 cups mushrooms, sliced or quartered  ( I used cremini mushrooms)
*2-3 cups chopped, cooked chicken ( I used rotisserie chicken breast)  Obviously, eliminate if you want it to be vegan.  Tofu may be substituted.
4 Tablespoons lemon or lime juice, fresh if possible
1/4 cup plus 2 Tablespoons fish sauce OR soy sauce (fish sauce has a kind of nasty smell, so I prefer to add soy sauce)
4 fresh Thai chilis or 2 Tablespoons chili paste or 1/2 - 2 Tablespoons crushed red pepper flakes - this is your hot factor and should vary to taste
1/2 cup or so chopped cilantro

Put the stock in a large saucepan and bring to a boil.  Crush the lemon grass with a mallet and put a piece of string around it.

When the stock boils, put in the lemon grass, lime leaves or zest, mushrooms and chicken or tofu.  Let it come back to a boil and then let it simmer for 3 minutes.  Add the lemon juice, fish or soy sauce, coconut milk, and chili or pepper flakes. Heat through.  Serve in bowls and garnish with cilantro.

*You can use tofu instead of chicken.

Andelin's Gable House Pineapple Bran Muffins

I LOVE bran muffins.  I have posted two bran muffin recipes on here and have another one I love that I haven't posted yet.  BUT, I attended a family reunion this last weekend and my sister-in-law made a lot of muffins for it.  I fell in love with those, which is this recipe.  They are oo-ey gooey like this one, but a lot easier to make. I could not get enough of these. I remember eating at the Gable House and they would bring out a basket of different kinds of breads. I always chose the bran muffin.  I may never get around to posting my old stand-by recipe, because I may never make them again.  That recipe may have been replaced!  If you like bran muffins, give this recipe a try.  It makes a lot.  You can store the batter for up to six weeks in your refrigerator and bake it as you want.

Pineapple Bran Muffins
Preheat oven to 400.
Mix together in a large bowl:
4 cups All-Bran cereal
2 cups 40% Bran Flakes
1 cup chopped nuts of choice
2 cups shredded pineapple (I recommend using a food processor to shred it fine)

Mix together:
2 cups boiling water
1 Tablespoon plus 2 teaspoons baking soda

Pour the hot water mixture over the bran mixture and set aside.

In another large bowl, mix together:
1 quart buttermilk
1 cup vegetable oil
2 cups sugar
4 eggs
5 cups flour
1 Tablespoon salt.

Mix the two mixtures together.  Pour into paper lined muffin cups.  Bake for about 20 minutes (could be more or less, depending on size) in a 400 oven.

Ice Cream Sandwich Cake

Need to bring a dessert to a party or potluck or just want a yummy dessert for your family?  This one is fast and easy and delicious and will make everyone think you've slaved for hours making it!  It's kind of tricky that way.


Ice Cream Sandwich Cake 
24 rectangular ice cream sandwiches
1 16 oz. tub of Cool Whip
1 jar caramel sundae topping or equivalent of my buttery caramel sauce (1 1/2- 2 cups)
Toppings (cut up candy bars like heath, Reese's peanut butter cup, Kit Kat, Snicker's, etc AND/ OR crushed cookies like Oreos or Graham Crackers, etc)

*In a 13 x 9 pan, put in 12 whole ice cream sandwiches.  Trim to fit if necessary.  Top with 1/2 of the Cool Whip and 1/2 of the sundae topping. then 1/2 of the chopped candy and/or cookies.  Repeat all four layers.  Cover with foil and freeze.  Let soften a bit before cutting to serve.  It will come out looking like a layered ice cream cake.

*You can line the pan with parchment or foil and then just lift it all out to cut it.