Yields 8-10 servings
Ingredients:
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
Slaw:
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
Preparation:
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
Thursday, January 16, 2014
Apple & Cabbage Slaw with Creamy Poppy Seed Dressing
Posted by Huse Yo Mama at 5:38 PM 0 comments
Labels: recipes rachel has tried, salad, side dishes
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
Posted by Huse Yo Mama at 7:05 AM 0 comments
Labels: appetizers
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
Posted by Huse Yo Mama at 7:04 AM 0 comments
Labels: appetizers
Friday, October 12, 2012
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
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.
Posted by Rebecca at 9:46 AM 2 comments
Wednesday, May 2, 2012
Coconut Cupcakes
Hands-on time: 45 minutes
Total time 1 hour 45 minutes
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.
* 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.
Posted by Huse Yo Mama at 3:20 AM 0 comments
Labels: desserts