Dixie Salad

Ingredients1 cup pomegranate arils
1 cup chopped, firm apple
1/2 cup chopped pecans
1-1/2 cups real cream for whipping
1/4 cup powdered sugar


In a large bowl add the pomegranate, apple, and pecans (try adding mandarin oranges, bananas, halved red, seedless grapes). 

Whip the cream (I like using a Kitchen Aid to do this) until it turns into whipped cream, about 2 minutes. Add the powdered sugar and beat well to combine. 

Add the whipped cream to the fruit mixture and fold gently to combine. Transfer to a serving dish and enjoy right away. Garnish with additional fruit and nuts if desired. 

 Store any leftovers covered in the fridge for up to a day. 



Robert Ford said he thought people were playing a trick on him when they showed up at his door saying they bought him a car. "I thought they were full of it. I didn't think it was real," he said laughing.

Darilyn and Sean Merrill, a couple who just days earlier were total strangers and gave him a lift home late at night, told him the car was his. "I'm a total stranger and they did this for me. It blows my mind," said Ford.

It all started when the Merrill's were driving home after 9 pm. Near the corner of 5400 South and 2700 West they spotted a man who was walking with a lunchbox in his hand. "He looked like he'd had a rough day," said Sean. Sean told his wife that had she not been in the car, he would offer the man a ride. Darilyn insisted they do it.

At first, Ford refused the ride but reconsidered thinking the couple seemed nice and polite.

On the ride home, they heard Ford's story about a two-hour, one-way commute to his custodian job at high school on the east side of the valley. The commute, he told them, left him with only time for work and sleep. On that day, he was walking because he'd missed his final bus ride.
Ford explained he'd had several hardships in life and his car broke down last year. The story touched the newlyweds who had their own struggles with work and finances a year earlier. "We were thinking we are blessed. We have so much," said Darilyn.

Days later, they went back to the neighborhood where they dropped-off Ford and knocked on doors until they found his family. Sean told friends on Facebook that he wanted to buy Robert Ford a car.
"Maybe they saw something in Robert they've experienced in their own lives," said Sean of the donors. Sean , who is a mechanic, bought the car at an auction and went to work fixing the brakes and an oil leak among other things.
Five days later, the couple showed up on Robert's doorstep with the car. "We want him to feel like he can succeed and provide for himself," said Darilyn who feels like God put her and her husband in Robert's path. Robert feels like "someone up above" was looking out for him. Nowadays, his 2 hour commute to work has been reduced to about half hour. He's getting a lot more rest these days.

Blessed is the person who sees the need,

recognizes the responsibility, 
 and actively becomes the answer...



Crispy Ginger Snaps

2 cups flour
2 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
2 tsp ground ginger
½ tsp ground cloves
12 Tbsp (1½ sticks) unsalted butter
1 cup sugar
1 large egg
¼ cup molasses
½ cups sugar in a shallow bowl, for finishing
2 or 3 cookie sheets or jelly roll pans covered with parchment or foil

Set racks in the upper and lower thirds of the oven and preheat to 300°F.

Combine the flour, backing soda, salt, and spices in a bowl; stir well to mix. In the bowls of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very fluffy and whitened. Add the egg and continue beating until smooth. Lower the speed and add in half the dry ingredients, then the molasses. Stop the mixer and scrape down the bowl and beater. Beat in the remaining dry ingredients. Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.

Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each to allow for spreading.

Bake the cookies for about 15-20 minutes or until they have spread, the surface has cracked, and they are firm to the touch. Slide the papers from the pans to racks. Store the cookies between sheets of parchment or waxed paper, in a tin, or plastic container with a tight-fitting cover. Makes about 40 cookies.


Gingerbread Brownies

1½ cups flour
1 cup sugar
¼ cup unsweetened cocoa powder 
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp baking soda
½ teaspoon ground cloves
¼ cup butter, melted
1/3 cup molasses
2 eggs
Powdered sugar

Preheat oven to 350°F. In a large mixing bowl combine flour, sugar, cocoa powder, ginger, cinnamon, baking soda, and cloves. Combine melted butter, molasses, and eggs. Add to flour mixture, stirring until thoroughly combined. Do not beat (the batter will be thick).

Spread batter in a greased 13x9x2-inch baking pan. Bake for 20 minutes or until center is softly firm. Do not over-bake. Cool on wire rack. Dust with powdered sugar. Cut into squares. Makes 24 brownies.


Baked Cider Doughnuts and Glaze

2 Tbsp soft butter
2 Tbsp oil
1/4 cup sugar
1/2 tsp salt
1 tsp Vietnamese cinnamon
1/8 tsp ground nutmeg
2 Tbsp boiled cider*
1 large egg
1 tsp baking powder
1/8 tsp baking soda
1 1/4 cups flour
1/2 cup milk

Place the butter, oil, sugar, salt, cinnamon, and nutmeg in a mixing bowl and beat until well-combined. Add the boiled cider (*can substitute 2 Tbsp thawed frozen apple juice concentrate) and egg. Beat until well-combined, scraping the sides and bottom of the bowl.

In a separate bowl whisk together the flour, baking powder, and baking soda. Alternately add the dry mixture and the milk to the wet mixture starting with 1/3 of of the dry and then 1/2 of the milk, stirring to combine after each addition.

Grease a doughnut pan and fill the cups 2/3 full with the batter. Bake for 10-12 minutes or until a toothpick inserted comes out clean. Remove donuts from the pan and cook on a rack.

Glaze Ingredients
3 Tbsp boiled cider*
1 1/2 cups sugar
2 Tbsp honey or corn syrup
1/4 cup water
(1 tsp lemon juice if using apple juice concentrate)
Optional: chopped nuts

Combine ingredients in a deep saucepan and cook over medium heat, stirring constantly, until the sugar is dissolved. Bring the mixture to a boil, cover the pan and boil for 3 minutes without stirring. (The syrup will rise in the pan quite a bit as it boils, that is why you need a deep pan.) Remove the cover and boil for a few more minutes until the syrup reaches the soft ball stage (240°F on a candy thermometer). Remove from the heat and carefully dip the tops of the doughnuts into the syrup and place on a rack placed over a cooking sheet. (Reheat the syrup if it starts to thicken too much.) Top with chopped nuts if desired.

via Flourish


Baked Raised Doughnuts

1 egg
1/4 cup superfine sugar
1 cup whole milk, heated to 115°F
1 Tbsp active dry yeast
1 tsp salt
2 tsp vanilla extract
2 1/2 to 3 1/2 cups all purpose flour, divided, plus more for kneading
1/2 cup butter cut into 1 in cubes

In the bowl of a stand mixer fitted with paddle, beat egg and sugar on medium speed until blended, about 1 minute. Add the milk, yeast, salt, and vanilla, and stir to blend. With the machine on low, add 2 cups of the flour, about 1/2 cup at a time, and beat until the dough is thick and pulls away from the sides of the bowl.

Switch to the dough hook. With machine on medium speed, add the butter one piece at a time, and beat until no large chunks of butter are left in the bottom of the bowl, 3-5 minutes. Reduce speed to low and add additional flour until the dough gathers around the hook and cleans the sides of the bowl. It will be soft and moist, but not overly sticky.

Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly grease a large mixing bowl. Transfer the dough to the bowl and turn to coat. Cover with a damp tea towel and let rise in a warm spot until doubled, about 1 hour.

Punch down the dough and roll out to 1/2 inch thick. With a doughnut or cookie cutter, cut out 3 in diameter rounds with 1 in diameter holes (for filled doughnuts, don’t cut out the holes).

Preheat the oven to 400°F and line a backing sheet with parchment. Place the doughnuts at least 1 inch apart on the baking sheet. Cover with plastic wrap and let sit in a warm spot until nearly doubled in size, about 20 minutes.

Bake until the doughnuts are a light golden brown( doughnuts will be extremely pale), 5-8 minutes, being very careful not to over bake them. Immediately brush with butter and sugar or glaze.


Cream Cheese Brownie Cookies


1 (19.5 oz) Brownie Mix
4 oz cream cheese, room temperature
½ cup butter, room temperature
1 egg
2 cups white chocolate chips

Preheat oven to 350°F and line a baking sheet with parchment paper, set aside.

In bowl of stand mixer beat cream cheese and butter until smooth. Add in egg and continue mixing until incorporated. Turn mixer to low and add in brownie mix until dough comes together. It will be very thick. Stir in white chocolate chips.

Using large cookie scoop, scoop dough onto lined pan and bake for 10-12 minutes until edges are set. Transfer to wire rack to cool.


Baked Pumpkin Doughnuts

½ cup vegetable oil
3 large eggs
1½ cups granulated sugar
1½ cups canned pumpkin
1½ tsp pumpkin pie spice*
1½ tsp salt
1½ tsp baking powder
1¾ cup + 2 Tbsp flour

Preheat your oven to 350°F.

Place a oil, eggs, sugar, pumpkin, spice(s), salt, and baking powder in mixing bowl and mix until smooth. Add the flour and stir until smooth.

Lightly grease two doughnut pans. Fill each well about ¾ full using a scant ¼ cup of batter in each well; a tablespoon scoop helps with this task.  Bake for 15 to 18 minutes, or until a cake tester inserted in the center comes out clean. Cool for 5 minutes in pans and then remove and let them cool on a rack.

While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with  cinnamon sugar, or pumpkin-spice sugar made by combining the spice with granulated or extra-fine sugar. Another option is to ice them with boiled cider glaze.  Serve immediately.

Boiled Cider Glaze
2½ Tbsp boiled cider
2-2½ Tbsp heavy cream
2 cups powder sugar or glazing sur
generous pinch of salt

Stir all of the ingredients together, starting with the lesser amount of cream. Add additional sugar or cream if need to make the glaze the consistency of molasses. Dip one side of the doughnuts into the glaze. Makes 1 cup glaze.

*1. To make your own pumpkin pie spice combine ¾ tsp ground cinnamon and heaping ¼ tsp each of ground nutmeg and ground ground ginger.

2. These doughnuts are incredibly moist. And when stored in a plastic bag, they quickly become soggy. Store doughnuts on a cooling rack, loosely covered with a layer of waxed paper or parchment laid on top, or use a cake dome, an upended bowl, a deep, large lasagna pan, or something that will shelter them, yet allow good air circulation as well.

3. Sugar them (or spread with icing) just before serving – or at most a couple of hours before.

4. You can bake these ahead and freeze. Thaw at room temperature (on a cooling rack, uncovered) for a couple of hours before serving.


Baked Doughnuts

1 cup butter, softened
1½ cups sugar 
2 eggs 
3 cups flour 
4½ teaspoons baking powder 
½ teaspoon salt
½ teaspoon nutmeg 
1 cup milk 
½ teaspoon cinnamon 

Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar. Add the eggs and mix well.
Sift together flour, baking powder, salt and nutmeg, and add to the butter and sugar mixture. Blend in the milk and mix together thoroughly.

Fill greased doughnut tins 2/3 full. Bake at 350°F for 15 to 20 minutes, or until doughnuts are golden.

Combine remaining 1/2 cup of sugar with the cinnamon. Melt remaining 6 tablespoons of butter. While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.

Yield 36 doughnuts

via Food


Cheeseburger Soup

4 cups peeled and diced potatoes
1 small onion, diced
1 stalk celery, chopped
¾ cup shredded carrots
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
8 ounces ground beef + 1 tablespoon oil
4 tablespoons butter
¼ cup flour
1½ cups half and half or heavy cream
1 teaspoon salt (or to taste)
1 teaspoon garlic powder
½ teaspoon black pepper
¼ cup sour cream
2 cups shredded sharp cheddar cheese
Optional garnish: additional cheese, bacon bits, green onions

Add potatoes, diced onion, celery, carrots, basil, parsley, and chicken broth into a large pot. Cook until the potatoes are cooked, but firm.

About 30 minutes before serving, add oil and ground beef to a large saucepan and stir over medium heat for 4-5 minutes until browned. Transfer to a bowl and wipe out the pan with a paper towel.

Add butter to pan and stir until melted. Add flour and stir until mixture clumps up. Slowly whisk in half and half or heavy cream until mixture thickens. Stir in salt, pepper, and sour cream.

Add cream mixture, ground beef, and shredded cheese to vegetables in the pot. Stir to combine all ingredients. Serve warm and top with additional cheese, bacon bits, and green onions if desired.


Pumpkin Spice Waffles

1/2 cup coconut oil
1/2 cup sugar
1/2 cup brown sugar, packed
15 ounces pure pumpkin puree
2 eggs (separated)
1/2 cup whole milk
1 tsp McCormick Pumpkin Pie Spice Extract*
1 tsp vanilla
1 1/2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 cup finely chopped pecans (optional)

Preheat waffle iron according to directions.

In a large bowl, whisk the coconut oil (in liquid form), both kinds of sugar, pumpkin puree, egg yolks, and milk together until smooth. Add the pumpkin pie spice extract and vanilla extract and stir.

In a separate bowl mix the flour, baking powder, and salt together. Stir the flour mixture into the pumpkin mixture, just until combined.

In the bowl of an electric mixer, whisk egg whites until they are white and fluffy with soft peaks. Carefully and gently fold the egg whites into the batter.

Scoop about 3/4 cup of batter onto the waffle iron (batter will be thick) and cook for about 3 minutes. Top with butter, syrup, whipped cream, and/or cinnamon if desired. Makes

*If you can’t find Pumpkin Pie Spice Extract, you can use the following substitution:
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg


Four Ingredient Chicken Bake

4 chicken breasts
Basil pesto
Roma tomatoes
Mozzarella cheese, shredded

Preheat oven to 400ºF. Place chicken breasts in a glass baking dish. Liberally spread basil pesto on each piece of chicken. Cover the pesto with slices of Roma tomatoes, and cover with the mozzarella cheese (I prefer to use an Italian blend of cheeses). Bake uncovered for 40 minutes. YUM!!

via buzzfeed


Slow Cooker Chicken Fajitas

1 red bell pepper / sliced
1 yellow bell pepper / sliced
1 green bell pepper / sliced
1 yellow onion / sliced
2 lbs. boneless skinless chicken breasts / cut in half
2 Tbsp. taco seasoning*
4 cloves garlic / diced
1 lime
1 10oz can diced tomatoes with green chiles / drained

For serving: (optional)
flour tortillas
sour cream

*To make your own Taco Seasoning at home: (or use pre-made taco seasoning mix)
1 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/3 tsp oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp salt
1 tsp black pepper
1 tsp corn starch

Add half of the sliced peppers and onions to your slow cooker. Next, layer the chicken and coat all sides with taco seasoning. Top with garlic, tomatoes (be sure to drain) and the juice from one lime.

Add the remaining peppers and onions, cover, and cook on HIGH for 3-4 hours. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference). Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve. If you find that there is too much liquid, you can remove till there is a desired amount before serving. Assemble Fajitas to your liking - top with cheese, sour cream, and guacamole! Enjoy!

via tasty


Tuna Noodle Casserole

8 ounces wide egg noodles
2 tablespoons olive oil 
½ cup chopped yellow onion 
1/3 cup chopped carrot 
2 tablespoons all-purpose flour 
2 ¾ cups fat-free milk
½  cup (4 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons Dijon mustard
¼ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup frozen peas, thawed
½ cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
2 (5-ounce) cans albacore tuna in water, drained and flaked
Cooking spray 

Preheat broiler.

Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.

Remove pan from heat. Stir in noodles, peas, ¼ cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining ¼ cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.


Cheddar Broccoli Soup

1 Tbsp salted butter
1 cup chopped yellow onion
2 garlic cloves, minced
½ cup grated carrot
4 Tbsp salted butter
¼ cup all-purpose flour
2 cups half-and-half (half cream, half butter)
2 cups chicken or vegetable broth (I used chicken broth)
10 oz grated sharp cheddar
8 oz broccoli florets, chopped into small pieces
salt and pepper to taste (I used 1 tsp kosher salt and a pinch of black pepper)
¼ tsp grated nutmeg, optional
1. Melt the butter in a large soup pot (6 quarts) over medium heat.
2. Once melted, add the chopped onion, garlic and grated carrot and stir occasionally until the onion has started to soften but not turn brown, about five minutes. Empty the vegetables into a medium-sized bowl and set aside.
3. Return the pot to the burner. Add the second amount of salted butter (4 Tbsp, or 2 oz). Once the butter has melted, add the flour to the pot and whisk it into the butter/onion mixture. Let the flour cook for two minutes or until it is a light blond color instead of white. (This mixture of flour and butter is called a roux. The reason you want to make a roux is so the end result is a smooth soup without flour lumps.)
4. Going slowly at first, start drizzling the half-and-half into the pot while whisking it constantly. Once the first amount of liquid has thickened, repeat three or four times the step of adding the half-and-half a little at a time and whisking until it thickens. Once the roux is noticeably thinner because of the liquid additions, you can add the rest of the half-and-half faster to the roux. Then pour in the two cups of chicken broth and stir to combine.
5. Allow the soup to come to a boil over medium heat and then turn the heat down slightly to medium-low so that the soup is still simmering. Let it cook for 10-15 minutes until it is noticeably thicker, stirring occasionally so it does not stick to the bottom of the pan and burn.
6. Whisk in the grated cheddar a handful at a time, allowing it to melt before adding the next handful. Once the cheese has melted, add in the bowl of sautéed onion, garlic and carrot to the pot. Add in the 8 oz of chopped broccoli and stir to combine.
7. Simmer the soup until the broccoli is tender but still bright green, about five minutes.
8. Add salt and pepper to taste as well as the grated nutmeg, if using.
9. Serve in a bread bowl or with a baguette.

via Tip Hero


Brazilian Limeade

6 cups cold water
4 limes, washed and quartered
1/2-3/4 cup sweetened condensed milk

Combine the water and limes in a blender (Blendtec/Vitamix), in batches if necessary, and blend until totally smooth, about 2 minutes. Strain the lime mixture through a sieve and press on the solids until only pulp remains.

Pour the liquid into a pitcher and add the sweetened condensed milk to taste. Cover and refrigerate until cold. Serve in a glass over ice.
(Makes about 7 cups)

via Bobby Flay


Cauliflower Fried Rice

1 head cauliflower 
1 Tbsp. sesame oil 
1 Tbsp. garlic 
8 oz beef, chicken, pork, or shrimp 
1 cup diced carrots 
1 cup frozen peas 
2 eggs 
white pepper to taste
3 Tbsp. soy sauce 
green onions for garnish, chopped

Break down a head of cauliflower in a food processor until it’s the size of rice. Heat sesame oil over high. Add garlic and fry until fragrant. Add the beef, chicken, pork, shrimp, or tofu and cook until 80% done. Add carrots and peas, stir until thoroughly incorporated. Push ingredients to the sides of the pan to create a well. Pour in 2 whisked eggs and let it set for 15 seconds. Scramble eggs and fold into the cauliflower rice. Season with white pepper and stir in soy sauce. Garnish with chopped green onions.

via Tasty


Honey Buttermilk Bread

1 envelope yeast or 1 tablespoon
1 teaspoon sugar
¼ cup warm water
pinch of ginger (helps activate the yeast)
2 cups warm buttermilk
⅓ cup honey
¼ cup butter, melted and cooled so that it is warm to the touch but not hot.
1 teaspoon salt
¾ teaspoon baking soda
6 cups white bread flour

Mix the ginger, sugar, yeast, and water and set aside for five minutes.

Mix buttermilk, honey, salt, baking soda in with the yeast mixture. Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed. Mix in butter until it is totally incorporated into batter. Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.

Place in greased bowl, turn to grease the top, cover and allow to rise for 1½ hours.

Punch down and form into two loaves. Place in greased loaf pans and grease tops. Cover, and allow to rise for 45 minutes. Preheat oven to 400ºF. Bake for 30 minutes, covering tops with foil if they brown too fast.

Remove loaves from oven and brush with melted butter. Allow to cool in pans for 10 minutes. Turn out and cool completely on a rack. Cover the loaves if you want soft crust.

via restlesschipotle

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