Thursday, January 16, 2014

Apple & Cabbage Slaw with Creamy Poppy Seed Dressing

Yields 8-10 servings


Poppy Seed Dressing
1 cup plain greek yogurt
1/4 cup apple cider vinegar
1/4 cup honey
3 Tbsp poppy seeds
1 1/2 tsp kosher salt
1/2 tsp fresh cracked black pepper

1 medium head of cabbage (I use a bag of shredded cabbage)
3 medium carrots, peeled and julienned
2 Fuji apples, cored and julienned
5 green onions, trimmed and sliced thin
2 Tbsp chopped fresh parsley
juice of half a lemon

Place all of the dressing ingredients into a small bowl, whisk until combined.  Taste and adjust seasonings if needed, then chill until ready to use.

For the slaw; quarter and core one medium head of cabbage.  Slice thinly and add to a large bowl.  Add prepared apples (squeezed with lemon juice to keep apples from turning brown), carrots, green onions and chopped parsley to the bowl as well.  Pour poppy seed dressing over it and toss to coat.  Refrigerate for 45 minutes to one hour before servings.

*  For more of a tangy dressing, reduce the honey to 1/3 of a cup

Sunday, July 7, 2013

Avocado Ranch Dip

2 avocados
1 cup plain Greek yogurt
2 Tbs lemon juice
1 Tbs fresh chives; finely chopped
1 Tbs fresh flat-leaf parsley; minced
1 tsp dried dill
1 tsp onion powder
1 tsp garlic powder
1/2 tsp kosher salt
chips and veggies for dipping

Mustard Pretzel Dip

1/4 medium onion; minced
8 oz sour cream
8 oz mustard
8 oz mayo
1 package ranch mix
1/2 cup sugar
3 heaping tsp horseradish

Mix and Chill

Friday, October 12, 2012

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies
2 egg yolks
2 cups brown sugar
1 cup vegetable oil
2 cups cooked pumpkin (can use canned – not pumpkin pie)
1 teaspoon vanilla extract
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 cups flour
For filling:
6-8 ounces cream cheese
1/2 cup of butter
1 teaspoon vanilla extract
1 lb powdered sugar
milk as needed
Beat egg yolks, brown sugar and oil together until smooth. Add pumpkin. Sift together dry ingredients; add gradually to wet mixture. Mix well.
Drop by heaping tablespoon onto a greased cookie sheet, 3 inches apart. Spread slightly with back of spoon. Bake at 350 degrees for 12 to 15 minutes. Cool.
While cookies are baking, mix together filling ingredients in medium bowl. Add milk as needed by the tablespoon for correct spreading consistency — mixture should be thick.
When cookies are cooled, spread the filling between two cookies and form a sandwich.
Depending on the size, you’ll get from 10 to 18 sandwiches.
Tip: These freeze well and could be used for ice cream sandwiches; replace the filling with slightly softened ice cream (dulce de leche is our favorite; butter pecan or vanilla works well, too).
Recipe from

Wednesday, May 2, 2012

Coconut Cupcakes

Makes: 18 cupcakes
Hands-on time:  45 minutes
Total time  1 hour 45 minutes
1 ¾ cup all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup sweetened, shredded coconut
¾ cup (1 ½ sticks) unsalted butter, softened
1 1/3 cups sugar
2 large eggs
2 large egg whites
1 ½ tsp vanilla extract
1 ½ tsp coconut extract
¾ cup milk
Easy Seven-Minute Frosting *
Sweetened, shredded coconut

1.  Preheat oven to 350 degrees.  Combine next three ingredients; set aside.
2.  Beat butter and sugar at medium speed with an electric mixer until fluffy, about 5 minutes;  Add eggs, egg whites, vanilla and coconut extract, beating until blended.
3.  Add coconut mixture to butter mixture alternately with milk, beginning and ending with coconut mixture.  Beat at low speed just until blended after each addition.
4.  Spoon batter into lined muffin pans, filling two-thirds full.  Bake 18 to 20 minutes or until a wooden pick inserted into the center comes out clean.  Cool completely on wire racks.  Top with Easy Seven-Minute Frosting.  Sprinkle with Coconut.

*  Easy Seven-Minute Frosting
Combine ¾ cup sugar, ¼ tsp cream of tartar, 1 tsp vanilla extract and 1/3 cup pasteurized egg whites in large bowl; add ¼ cup boiling water.  Beat at low speed with an electric mixer until blended.  Beat at high speed until stiff peaks form.