Caramel Apple Salad

1 (1.5 oz or 4 serving size) box of instant butterscotch pudding

1 (8oz) carton whipped topping (cool whip)

1 (8oz) can crushed pineapple w/juice

1 cup mini marshmallows

3 cups chopped apples with skin

2 snickers bars, chopped

Mix together pudding, cool whip, pineapple until well blended.  Stir in apples, marshmallows, snickers until thoroughly combined.  Refrigerate and serve.

This is another Fall Rally recipe shared by Christie L.  Enjoy. 

Christina's Broccoli Salad

2 bunches broccoli (cut into small pieces)

1/4 cup red or sweet onion (chopped fine)

1/2 lb. browned bacon (crumble or cut into bits)

1 c. dried cranberries (I use the craisins by ocean spray)

1 c. mayo (no non fat)

2 Tbls.  balsamic vinegar  

1/2 cup sugar or 1/3-1/2 cup honey (I use honey, mixes and tastes better)

Toss the first 4 ingredients together in a bowl.  In separate bowl whisk together last 3 ingredients for the sauce.  Pour sauce over broccoli mixture, toss, serve or chill and serve!

Ladies, I heard you wanted Fall Rally recipes and I'm collecting them. Expect more to follow. 

Hearty Porridge (Crockpot Overnight)

Ladies, enjoy another one of Christie's hospitality offerings! 

1 cup of steel cut oats 

1 cup of grits*

2 cups diced apples

1 cup dried cranberries

4 cups water

2 cups milk

1/4 cup brown sugar

1 Tbsp ground cinnamon

1 tsp Pumpkin Pie Spice

2 Tbsp butter

Combine all the ingredients, mix well.  Let sit overnight in crockpot on low.  Top with chopped Pecans, slivered almonds and/or shredded coconut. Real recipe calls for 2 cups steel cut oats, do not substitute Rolled Oats it will come out Mushy.  The grits give it a different texture making it more of a porridge than an oatmeal.  Enjoy!

Gyudon - Japanese Beef Bowl

 This is a YUMMY dish my friend whose been married and living in Japan for decades shared with me. serves 4 people

3/4 lb thin Beef (300 grams)
1/2 Onion
2 or 3 Green Onions
1 C Broth (250 ml)
3 T Japanese Sake/wine
3 T Mirin (sweet wine)
1/4 C Sugar
1/4 C Soy Sauce
1 1/2 T ginger root (raw - 1 piece)

Cut stips of meet into 1 inch pieces
Thinly slice onion
Cut green oinion and wash well
Cut and peel ginger into thin matchsticks
Put broth in a hot fry pan with ginger
When it boils add (sake, mirin, sugar, soy sauce)
When it boils again, add beef.
Skim the foam off.
Add onion.
When it boils again, turn it down and simmer, covered 5 - 6 min (or until tender)
Add green onion and cook 1 -2 min (covered).
Sever over bowls of rice.

*We added corn starch (potato flour used here) and some Agave Nectar is it was a bit too salty. We tripled the beef and doubled the sauce. It was all gone. There were nine of us. Thanks for this recipe, Kim.

Refreshing Summer Orzo Salad (tweaked)

1 package orzo pasta (cooked per package instructions)

1/4 cup Extra Virgin Olive Oil

1 1/2 Tablespoon minced garlic

1/2 tsp dried basil

1/2 tsp dried Thyme

1/4 - 1/2 tsp crushed red pepper flake (per taste)

1/2 cup pine nuts 

1 cup pitted kalamata olives

1 (2oz) jar of capers, with liquid

6 oz crumbled feta cheese

5-8 oz of fresh spinach leaves (a little over half a bag, based on preference)

1 Tablespoon Lemon juice

While cooking orzo, heat the olive oil in a skillet over medium heat.  Saute garlic for 2 minutes.  Stir in basil, thyme, red pepper flakes, and pine nuts.  Cook and stir until the pine nuts have toasted to a light golden brown.

In a large bowl, mix the orzo, chopped olives, capers, feta and spinach.  While still warm, pour the pine nuts mixture over the pasta and mix thoroughly covering all the pasta to keep from sticking together.  Add Lemon juice and stir again.  Serve either warm or cold.  Will keep for a couple of days in an airtight container.  

Originally found at allrecipes.com and tweaked by Christie L. Enjoy!

Fruity Curry Chicken Salad Recipe

Ingredients

• 4 skinless, boneless chicken breast halves - cooked and diced

• 1 stalk celery, diced

• 4 green onions, chopped

• 1 Golden Delicious apple - peeled, cored and diced

• 1/3 cup golden raisins

• 1/3 cup seedless green grapes, halved

• 1/2 cup chopped toasted pecans

• 1/8 teaspoon ground black pepper

• 1/2 teaspoon curry powder

• 3/4 cup light mayonnaise

Directions

1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

• Make this with some plain or lemon yogurt instead of using Mayonnaise. Or split it (half Mayo/ half yogurt). I add flax seed to everything. Serve on Pita break instead of a thicker bread to make it lower calorie or eat on top of a green salad.

*Sarah made this for our yearly planning meeting and it was GOOD.  Enjoy.

Twyla's Retreat Cake Balls

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating (Chocolate, may take more)

Directions

1.Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.

2.Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.

3.Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Nutritional Information  - 36 servings in recipe
Amount Per Serving Calories: 124; Total Fat: You don't want to know (5.2g); Cholesterol: < 1mg (does this make them heart healthy? ::snort::)


Twyla shares you can mix and match flavors. This works wonderfully with your homemade cake and frosting too.

The possibilities are endless.....

Apple Cinnnamon Muffins

Ladies, Sarah's been spoiling us at meetings. You have to try these. Yum.

Ingredients
• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 2 apples - peeled, cored and chopped

• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/2 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon


Directions
1. Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.

2. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.

3. In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.

4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

*Replace oil with Applesauce or split it (half apple sauce/half oil) Use whole wheat flour and add some flaxseed. I doubled the recipe when I made it and it made about 2 dozen. Just some ways to make it a little healthier and cut out some calories. I also added the Carmel Dulce De Leche sprinkles from Pampered chef to the top of the muffins and it gave them a crunchy topping!