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Holiday/Vac

  • Lemon Heaven

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    Preheat oven to 375 degrees.
    In a food processor or ziptop sealed bag, crush all of the Sandies Cookies. Add butter and pulse until combined. Press into the bottom of a 13x9 baking pan and bake for 7 minutes. Remove from oven and allow to cool to room temperature.

  • Cranberry Crustini

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    In a food processor add the cranberries, sugar and Serrano pepper. Pulse the cranberries until the mix is well combined, but still has texture, do not over process. Pour the cranberries into a bowl, cover and refrigerate for 2 hours.
    In a bowl add the cream cheese, ricotta and salt. Stir or use a hand mixer until combined. Set aside until preparing appetizers.

  • Holiday Squash

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    Preheat oven to 400 degrees.
    In a large bowl add squash, salt pepper and olive oil. Mix well and add to a large roasting pan and bake for 25 minutes or until the squash is starting to soften. Add the cranberries and continue baking for another 10 minutes. At this point squash should be cooked through and golden and cranberries should have softened.

  • Pickle Pasta Salad

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    In a large stock pot boil the pasta according to package instructions. When complete run under cool water and then drain. Add the pasta back to the pot, tossing with ¼ cup pickle juice and mix well. Wait for 5 minutes and then drain off any excess pickle juice.

  • Crab Cakes

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    In a medium bowl, combine the mayo, shallot and eggs. Once those are combined add the Worcestershire, mustard, salt, cayenne, Old Bay Seasoning and green onions. Mix to combine, and then fold in the crab meat and ½ cup panko. Shape the crab cakes into 18-22 patties about 1 inch thick and place on a platter.

  • Crunchy Cabbage Salad

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    In a large skillet, melt butter over medium heat. Add the crushed ramen, almonds and onion powder. Cook until the ramen and almonds start to toast and brown slightly in color. Remove from heat and place on a baking sheet in the refrigerator to chill.

  • Potato Basil Salad

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    In a blender or food processor, blend or pulse together the white wine vinegar, olive oil, basil and salt and pepper until dressing is emulsified.
    In separate pots, boil the potatoes and the corn until fork tender. Drain and let cool. Cut the kernels from the cobs.

  • Luanne's Broccoli Salad

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    Prepare broccoli and add to a large mixing bowl. Add grapes, sunflower seeds, bacon crumbles and enough coleslaw dressing to coat the salad. Mix well and add more dressing if desired. Chill for 2 hours or serve immediately.