BACON WRAPPED ASPARAGUS WITH LEMON CHIVE DRESSING

BACON WRAPPED ASPARAGUS WITH LEMON CHIVE DRESSING

INGREDIENTS: 1 POUND ASPARAGUS,  4 PIECES BACON CUT IN HALF,  SPRAY OLIVE OIL

DRESSING: 1/4 CUP LEMON JUICE, 2 TBS OLIVE OIL, 3 CLOVES CRUSHED GARLIC, 1/2 TSP SALT, 1 TSP PEPPER, 2 TBS CHOPPED CHIVES

I MADE THE DRESSING IN THE MORNING AND LET IN SIT IN THE FRIDGE ALL DAY. I TOOK IT OUT ONE HOUR BEFORE DINNER.

MY ASPARAGUS WAS THIN SO I WRAPPED 5 IN EACH BUNCH WITH 1/2 PIECE OF BACON.

I BAKED THE ASPARAGUS ON 400 FOR 20 MINUTES

WHEN THE ASPARAGUS WAS DONE, I DRIZZLED THE DRESSING RIGHT ON TOP OF THEM 

BRATWURST SOUP

 BRATWURST SOUP

INGREDIENTS: 1/4 CUP OLIVE OIL, 4 BRATWURST LINKS, 1 CHOPPED ONION, 2 CHOPPED CARROTS, 8 CLOVES OF CHOPPED GARLIC, 1 CAN DRAINED CANNELLINI BEANS, 1/4 CUP SLICED CANNED JALAPEÑOS, 4 CUPS CHICKEN STOCK, 1 TSP PEPPER, 1 CUP WHOLE MILK, 1 CAN DRAINED CORN, 10 SLICES SWISS CHEESE

SAUTE THE VEGGIES IN THE OIL FOR 10 MINUTES, ADD EVERYTHING ELSE AND SIMMER 20 MINUTES, ADD THE CHEESE AND WHEN IT MELTS, IT'S DONE!

CREAMY POTATO SOUP

 CREAMY POTATO SOUP

INGREDIENTS: 4 TBS BUTTER, 8 CLOVES CHOPPED GARLIC, 1 CHOPPED PURPLE ONION, 1 CHOPPED CARROT

1 TBS SALT, PEPPER AND PARSLEY

5 CUPS CHOPPED POTATOES, 6 CUPS CHICKEN BROTH

10 OUNCES CREAM CHEESE, 4 OUNCES FRENCH ONION DIP, 1 CAN DRAINED CORN

SAUTE THE FIRST 4 INGREDIENTS FOR 10 MINUTES IN A DUTCH OVEN, ADD SPICES, POTATOES AND BROTH AND SIMMER ON LOW FOR 3-4 HOURS OR UNTIL POTATOES ARE DONE.

ADD THE LAST 3 INGREDIENTS AND SIMMER ANOTHER HALF HOUR. 

CABBAGE SALAD WITH PEANUT DRESSING

 CABBAGE SALAD WITH PEANUT DRESSING

INGREDIENTS: 2 CUPS GREEN CABBAGE, 2 CUPS PURPLE CABBAGE, 1 ORANGE PEPPER, 1 SMALL PURPLE ONION, 2 SMALL CUCUMBERS,  1/2 CUP FRESH CILANTRO, 1/4 CUP SESAME SEEDS (I USED TUXEDO SEEDS - THEY ARE BLACK AND WHITE)

DRESSING: 3/4 CUP CREAMY PEANUT BUTTER, 2 TBS SOY SAUCE, LIME JUICE,  AND RICE VINEGAR, 2 CLOVES GARLIC, 1 TBS FRESH GRATED GINGER, 1 TSP SRIRACHA, 1/2 TSP SALT, 1 TSP PEPPER, 1/4 CUP WARM WATER

MIX THE INGREDIENTS IN A FOOD PROCESSOR AND MIX WITH ALL THE FRESH VEGGIES ONCE EVERYTHING IS CUT UP!

CHEESY PEPPERONCINI DIP

 CHEESY PEPPERONCINI DIP

INGREDIENTS: 8 OUNCES CHIVE AND ONION CREAM CHEESE, 1/4 CUP BLUE CHEESE DRESSING, 1/2 CUP FETA, 1/2 CUP PEPPERONCINIS, 2 TBS PEPPERONCINI JUICE, 3 TBS OLIVE OIL, 2 CLOVES GARLIC, 1 TSP PEPPER

MIX EVERYTHING IN A FOOD PROCESSOR AND ENJOY!

ZUCCHINI CASSEROLE

 ZUCCHINI CASSEROLE

INGREDIENTS: 2 SLICED ZUCCHINI, 2 SLICED YELLOW SQUASH, 1 SHALLOT, 4 CLOVES OF GARLIC, 3 TBS BUTTER, 3 TBS OLIVE OIL, 1/2 TSP SALT, 1 TSP PEPPER, 1 TBS PARSLEY, 2/3 CUP WHIPPING CREAM, 1/2 CUP BREAD CRUMBS, 1/2 CUP PANKO, 1/2 CUP PARMESAN CHEESE

SAUTE THE ZUCCHINI, SQUASH, SHALLOTS & GARLIC IN THE BUTTER AND OIL FOR 5 MINUTES, TURN TO LOW AND ADD EVERYTHING ELSE UNTIL THOROUGHLY MIXED. 

PUT IN A GLASS CONTAINER AND BAKED COVERED FOR 30 MINUTES ON 350. YOU CAN UNCOVER AND BROIL FOR A FEW MINUTES AT THE END IF YOU WANT IT BROWNED 

KETTLE POPCORN BUTTERFINGER TREATS

 KETTLE POPCORN BUTTERFINGER TREATS

INGREDIENTS: 1/2 STICK BUTTER, 1 CUP SUGAR, 1 EGG, 1 TSP VANILLA, 1 1/4 CUP FLOUR, 1/2 TSP BAKING SODA, 2 CUPS KETTLE CORN LIGHTLY CRUSHED, 1 CUP CHOPPED BUTTERFINGERS, 1/2 CUP CHOPPED PECANS

GREASE A COOKIE SHEET

HEAT OVEN TO 350

MIX EVERYTHING, PUT A HEAPING TBS OF THE MIX ABOUT 3 INCHES APART AND THEN BAKE FOR 13 MINUTES